Ingredients
Scale
- 1 pound lamb brains
- 4 cups chicken stock
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 teaspoon thyme
- Salt to taste
- Black pepper to taste
Instructions
- In a pot, heat the butter and vegetable oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté until softened.
- Add the lamb brains and sauté until browned.
- Pour in the chicken stock and thyme, bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and blend until smooth.
- Stir in the heavy cream and season with salt and black pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Ensure lamb brains are cleaned properly before cooking.
- This bisque can be served with crusty bread for dipping.
- For a more intense flavor, use homemade chicken stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Frenh
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg