Moussaka soup
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Eggplant |
| 4 | tablespoons | Olive Oil |
| 8 | cups | Lamb Stock -- See Recipe |
| ½ | cup | Lamb; Cooked -- Cubed |
| Grated Parmesan Cheese | ||
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Oregano Leaves -- Dried |
| 2 | larges | Tomatoes -- Chopped |
| ½ | cup | Peas -- Frozen |
Directions
GARNISH
Peel the eggplant and cut into ½-inch cubes. Heat the olive oil in a 2½-quart saucepan and brown the eggplant. Add the stock, lamb, salt and oregano. Bring to a full boil. Reduce the heat, cover and simmer for 5 minutes or until the eggplant is very soft. Add the tomatoes and peas and cook an additional 2 minutes. Serve hot with a garnish of grated Parmesan Cheese.
Recipe By :
From: Marjorie Scofield Date: 04-17-95 (159) Fido: Cooking