Lamb Soup with Chestnuts, Quince and Prunes
1 lb boneless lamb, lean cut into 1 inch cubes
Salt, to taste
Black pepper, freshly ground, to taste
3 tablespoons butter
1 medium onion, finely chopped
4 cups beef broth
1 medium potato, peeled and cubed
1 small quince, peeled, cored and cubed
½ cup pitted prunes, dried or 1 cup fresh sour prunes
¼ lb chestnuts, shelled & peeled
⅔ cup chick peas, canned, drained & rinsed*
2 tablespoons clarified butter
Season the lamb with salt and pepper. In a heavy pot, melt the 3 tb. butter over moderate heat. Add the lamb and onion; saute until browned, stirring frequently. Add the broth; season to taste with salt. Cover; simmer 30 minutes.
Add the potato, quince, prunes and chestnuts. Cover; simmer 20 minutes. Add the chick peas and simmer, covered, about 15 minutes or until done. Stir in the clarified butter and allow to melt before serving soup.