Soupe de Légumes au Lard et Jus d’Agneau

This French-inspired vegetable soup with bacon and lamb jus is hearty, flavorful, and perfect for a comforting meal. The combination of smoky bacon and rich lamb jus elevates the soup to a satisfying dish that’s ideal for cooler weather.

Ingredients:

• For the Soup:
• 4 slices bacon, chopped
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium potato, peeled and diced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup frozen peas
• 1 cup diced tomatoes (canned or fresh)
• 4 cups beef or vegetable broth
• 1 cup lamb jus (store-bought or homemade, see note)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• For Garnish:
• Fresh parsley, chopped
• Crusty bread or baguette, for serving

Instructions:

1. Cook the Bacon:

• In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Leave the bacon drippings in the pot.

1. Sauté the Vegetables:

• Add the olive oil to the pot with the bacon drippings. Add the diced onion and cook until softened, about 5 minutes.
• Stir in the minced garlic and cook for another minute.

1. Add Vegetables and Liquids:

• Add the carrots, celery, and potato to the pot. Cook for 5 minutes, stirring occasionally.
• Stir in the green beans, frozen peas, and diced tomatoes.
• Pour in the beef or vegetable broth and lamb jus. Add the dried thyme and rosemary. Season with salt and pepper to taste.

1. Simmer the Soup:

• Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, or until the vegetables are tender.

1. Finish the Soup:

• Stir in the cooked bacon just before serving.

1. Serve:

• Ladle the soup into bowls and garnish with chopped fresh parsley.
• Serve with crusty bread or a baguette on the side.

Notes:

• Lamb Jus: If you don’t have lamb jus, you can substitute with additional beef or vegetable broth, though the flavor will be slightly different.
• Homemade Lamb Jus: To make homemade lamb jus, simmer lamb bones with water, onions, carrots, celery, and herbs for several hours, then strain.

This Soupe de Légumes au Lard et Jus d’Agneau is a comforting and flavorful dish that showcases the rich flavors of bacon and lamb. It’s perfect for warming up on a chilly day!

Let me know if you need any more recipes or adjustments!