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Lamb Soup with Chestnuts, Quince and Prunes Recipe

Serves 4


  • 1 lb boneless lean lamb, cut into 1-inch cubes
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tbsp butter
  • 1 medium onion, finely chopped
  • 4 cups beef broth
  • 1 medium potato, peeled and cubed
  • 1 small quince, peeled, cored and cubed
  • 1/2 cup dried pitted prunes, or 1 cup fresh sour prunes
  • 1/4 lb chestnuts, shelled and peeled
  • 2/3 cup canned chick-peas, drained and rinsed
  • 2 tbsp clarified butter


1. Season the lamb with salt and pepper.
2. In a heavy pot, melt the 3 tablespoons butter over moderate heat.
3. Add the lamb and onion, saute until browned, stirring frequently.
4. Add the broth.
5. Add salt as needed, cover, and simmer for 1/2 hour.
6. Add the potato, quince, prunes, and chestnuts.
7. Cover and simmer for 1/2 hour.
8. Add the chick-peas and simmer, covered, for 20 minutes.
9. Stir in the clarified butter and allow to melt before serving the soup.


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Main Ingredient:Meat and Poultry / Lamb
Course:First Course
Cuisine:Middle Eastern

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