Faroese Lamb and Potato Soup (Seyðasúpa)

Ingredients

• 2 lb (900g) lamb neck or shoulder, cut into pieces
• 8 cups (1.9 liters) water
• 2 bay leaves
• 6 whole allspice berries
• 1 tsp whole black peppercorns
• 1 tsp salt, plus more to taste
• 2 leeks, sliced into rounds
• 4 medium potatoes, peeled and cut into large chunks
• 2 carrots, peeled and cut into chunks
• 2 tbsp chopped fresh parsley, for serving

Before you cook

• Trim any excess fat from the lamb pieces.
• Slice the leeks and peel and chop the potatoes and carrots.

Steps

1. Put the lamb pieces into a large pot and cover them with the water.
2. Bring the pot to a boil, then skim off any grey foam that rises to the top.
3. Add the bay leaves, allspice berries, peppercorns and salt.
4. Lower the heat and simmer uncovered for 45 minutes, until the lamb is starting to turn tender.
5. Add the leeks and carrots to the pot.
6. Simmer for 15 minutes.
7. Add the potato chunks.
8. Simmer for 20 more minutes, until the potatoes and lamb are both fully tender.
9. Taste the broth and add more salt if needed.
10. Ladle the soup into bowls, making sure each bowl gets lamb, potatoes and vegetables.
11. Scatter the parsley over the top before serving.