Clear lamb stock with zucchini

Name: Clear lamb stock with zucchini
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Courgette; 1/2 bunch Thyme; 2 Lamb fillets (approx. 100 g each); 1 TABLESPOON Oil; 1 glass (400 ml) Lamb stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Sherry

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Courgette
1/2 bunch Thyme
2 Lamb fillets (approx. 100 g each)
1 TABLESPOON Oil
1 glass (400 ml) Lamb stock
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Sherry

Directions

1
Clean, wash and cut the zucchini into fine strips. Wash the thyme, dab dry and pluck the leaves from the stalk. Wash the flesh, dab dry and cut into small cubes. Heat oil in a pot, fry meat in it while turning, add thyme, deglaze with stock and 200 ml water, add zucchini to the stock and cook for about 5 minutes. Season soup with salt, pepper and sherry and serve in a bowl