Easter Soup With Egg-Lemon Sauce

Oxmoor House
twelve 1/2-cup servings


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1 lamb liver
1 lamb brain
1 lamb tongue
1 teaspoon salt
7 cups water
5 green onions, chopped
1/4 cup plus 2 tablespoons butter or margarine
1/4 teaspoon dillweed
1/4 teaspoon pepper
1/2 cup uncooked regular rice


Combine liver, brain, tongue, salt, and water in a large Dutch oven. Bring to a boil; cover and simmer 30 minutes or until meat is fork tender. Remove meat from broth. Cool; chop and set aside. Strain broth and set aside.

Sauté onion in butter in a heavy skillet until tender. Add chopped meat, dill weed, and pepper; cover and simmer 5 minutes. Add onion-meat mixture to reserved broth; cover and simmer 30 minutes. Add rice, and simmer an additional 20 minutes. Gently stir Egg- Lemon Sauce into simmering soup. (Maintain simmering temperature; do not increase heat.) Serve immediately.

Created date

February 2010