Schwartz image ad

Anything can be a soup. FF’s Lamb Moussaka Soup with creamy béchamel and crispy potatoes @schwartz.uk - AD Recipe: (serves 2 very generously) Marinate the lamb: Mix 500g diced lamb with 1 tsp each cinnamon, oregano, mixed spice, cumin and salt, ½ tsp black pepper and 2 tbsp olive oil. Marinate for at least 1 hour. Roast the aubergine: Toss diced aubergine with 2 tbsp olive oil, salt and pepper. Roast at 220°C (200°C fan) for 25–30 mins until golden and soft. Sear the lamb: Brown the lamb in batches in a hot, heavy-based pan. Set aside. Build the soup: In the same pan, soften diced shallots for 6–8 mins. Add 3 sliced garlic cloves and cook for 1 min. Pour in 125ml red wine and reduce by half. Add 400g chopped tomatoes, 500ml lamb stock and 2 bay leaves. Return the lamb and juices. Slow cook: Partially cover and simmer on low for 1½–2 hours until tender. Add the roasted aubergine for the final 15–20 mins. Add 100–200ml extra stock or water if needed, remove the bay leaves and season to taste. Make the béchamel: Melt 30g butter, whisk in 30g plain flour and cook for 1–2 mins. Gradually whisk in 300ml whole milk until smooth. Simmer for 4–5 mins, then stir in 40g grated cheese, salt and pepper. Crispy potatoes: Thinly slice potatoes (1–2mm), rinse and dry thoroughly. Fry in vegetable oil at 170–180°C for 3–5 mins until golden and crisp. Drain and season with sea salt. Serve: Ladle the soup into two deep bowls. Spoon over the béchamel and top with crispy potatoes, extra grated cheese, cracked black pepper and fresh parsley. Enjoy