3 lbs. lamb bones
2 qt water
2 t salt
1/2 lb whole onions, peeled
1/2 lb carrots, peeled and cut in
chunks
1/2 lb cabbage, cut in small wedges
1/2 lb string beans, trimmed
3 cloves garlic, chopped
-finely
4 T peanut butter
1 lemon, juice of
1/2 c cooked rice, optional
salt
pepper
In a 6-quart saucepan simmer: 3 Ibs. LAMB BONES in 2 quarts WATER
and 2 tsp. SALT for one hour. Add 1/2 Ib. WHOLE peeled ONIONS, 1/2 Ib. peeled CARROTS, cut in chunks, 1/2 Ib. CABBAGE, cut in small wedges, 1/2 Ib. trimmed STRING BEANS and 3 cloves finely chopped GARLIC.
Simmer for 1 hour until vegetables are thoroughly cooked. Remove lamb bones and put the mixture through a sieve or food mill.
Add: 4 Tbs. PEANUT BUTTER thinned with the juice of 1 LEMON and
optionally 1/2 cup COOKED RICE. Correct the seasoning with salt, pepper, etc. Serve in soup bowls, about 1 cup per portion.
2 quarts of soup (8 1-cup portions)
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