Credit for this recipe goes to adamantkitchen.com

 

I fell in love with this soup during a trip to Iceland celebrating my father's 80th birthday. It was served everywhere - in Reykjavik, in convenience stores, and most memorably, at the waiting hut for a tour to go into a dormant volcano!

It's easy to make, though I find browning the meat is essential.  And it's incredibly tasty, especially with fresh bread!

 

 

Yield: 4-6 Servings

Kjötsúpa (Traditional Icelandic Lamb Soup)

4.7 Stars (3 Reviews)

Icelandic lamb soup is simple fare, and the perfect comfort food for a cold night.

Ingredients

• 2 to 2 1/2 lbs (1 kg) Mutton or Lamb (Shoulder or Neck), bone-in, cut into rough pieces
• 1 large rutabaga (Swede), chopped
• 4 large carrots, chopped
• 6 waxy potatoes, chopped1 onion, chopped
• Salt and Pepper to Taste

Instructions

1. Place meat in a large soup pot, such as a 6-quart dutch oven, and cover with cool water. 
2. Slowly bring the meat and water to a boil and then reduce the heat to very low.
3. Simmer the meat for about an hour, until it’s very tender.  Skim away any surface scum (if necessary).
4. Add the chopped vegetables and simmer until they’re tender, about 20 more minutes.
5. Serve Kjötsúpa hot.