Ingredients
Scale
- 2 lamb brains
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1 bay leaf
- Salt to taste
- Pepper to taste
Instructions
- Soak the lamb brains in cold water for 30 minutes, then drain and rinse.
- In a pot, melt the butter and sauté the onions and garlic until translucent.
- Add the lamb brains and cook until browned.
- Pour in the chicken broth, add the bay leaf, and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Remove the bay leaf and blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished as desired.
Notes
- For a thicker bisque, reduce some of the broth before blending.
- Ensure the lamb brains are fresh and properly cleaned before use.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Blending
- Cuisine: French
- Diet: Carnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 100mg