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Tuscan Style Lamb and White Bean Soup Print Email


1 pound lamb top round or sirloin
3 strips bacon
1 shallot, peeled and diced
2 cloves garlic, peeled and minced
1/4 cup diced fennel
one 14 oz can navy white beans, drained
3 1/2 cups low sodium chicken stock
Salt and pepper
Brown sugar
Garnishes:
Fage greek yogurt (or plain yogurt)
Sun-dried tomatoes
Fried mint leaves
Splash of white truffle oil

Lightly season the lamb with salt and pepper. Saute shallot, garlic and fennel in saucepan over medium heat until they're soft. In a separate saucepan, add the bacon and let it render. Remove bacon and dice. Brown the ground lamb meat in the bacon fat and add the sauteed vegetables and diced bacon. Add chicken stock and white beans. Bring to a boil and simmer for 15 minutes. Season with salt and pepper and brown sugar to taste.

To finish the soup, add one small dollop of yogurt to the middle of the bowl, sprinkle a few sun-dried tomatoes on top, add the fried mint leaf and then a few scant drops of truffle oil. Serves four. Jay Spickelmier, Exec Chef, Jing
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