Spinach, Watercress and Mint Soup with Lamb Dumplings

Name: Spinach, Watercress and Mint Soup with Lamb Dumplings
Ingredients: 1 tablespoon cornflour; ½ teaspoon salt; 200 g (6 ½ oz) lamb mince; 1 cup loosely packed mint leaves, chopped; 1 bunch watercress, washed and finely chopped; 800 ml (1 ½ pints) vegetable stock; 2 cloves garlic, peeled and finely sliced; 1 bayleaf; 2 medium leeks, washed and finely sliced; 1 small onion, finely diced; 3 tablespoons extra virgin olive oil; 2 shallots, peeled and finely diced; 250 g (8 oz) spinach leaves, washed and roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This soup can be served as a starter or in larger portions as a Main course for two. Chunks of roasted pumpkin and leftover cooked rice can be added to make it more substantial.

Ingredients

3 tablespoons extra virgin olive oil
2 medium leeks, washed and finely sliced
1 small onion

Starter
Main course
Soup
Gluten-free

Method

Heat oil in a deep saucepan and add leeks, onion, garlic and bayleaf. Sauté gently for 5 minutes, stirring occasionally. Add watercress and stir well. Add stock and bring to the boil, then turn to a simmer.

Mix lamb with half the mint, all the cornflour, salt and diced shallots. Mix well and roll into marble-sized balls. Add to soup and poach for 5 minutes. Stir in spinach and remaining