6 Serves
70 Mins
27 g
9 g
32 g
Thoroughly clean the lamb offal and chop it into small, bite-sized pieces using a sharp chef's knife.
Ingredients, vitamins, and health benefits
Lamb Offal (Liver, Heart, Lungs)
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Vitamin E
3 mg / 15 mgVitamin K
161 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
138 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
424 mg / 1,250 mgPotassium
509 mg / 4,700 mgSodium
483 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
629 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a large stock pot, heat the olive oil over medium heat and sauté the chopped onions and green onions until softened.
Add the prepared lamb offal to the pot and brown it lightly, then add water to cover and bring to a simmer for 30 minutes.
Whisk the egg yolks and lemon juice in a separate bowl, then slowly temper with some hot broth before stirring the mixture back into the soup to thicken.
Season the soup with salt and black pepper to taste, stir in fresh dill, and serve hot.
Lettuce
Olive Oil
Onion
Green Onions
Egg Yolks
Lemon Juice
Salt
Black Pepper
Dill
Vitamin A
328 µg / 900 µgVitamin C
17 mg / 90 mgVitamin D
3 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
161 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
138 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
424 mg / 1,250 mgPotassium
509 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
629 mg / 300 mgCaffeine
0 mgNet Carbs
1
g8
g15
g
EgyptianZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgAlcohol
0 g