Note: The amount of vegetables in Icelandic Lamb Soup can be varied according to preference.

Ingredients:

*1 lb boneless lamb, cut into small chunks
*butter or oil
*water or lamb stock
*1 bay leaf
*2–3 large carrots, peeled
*3–4 large potatoes, peeled
*2 swedes/rutabagas, peeled
*2 ribs celery
*1 onion
*salt, freshly-ground black pepper
*celery leaves, to garnish

Preparation:

Heat a couple of tablespoons of butter or oil in a heavy soup pot. Lightly brown the lamb chunks on all sides. Cover with water or lamb stock; 5 or 6 cups. Add the bay leaf. Bring to a boil, cover and simmer until the lamb is cooked through.

Meanwhile, cut the root vegetables into small pieces. Slice the onion and celery thinly.  Sweat all the vegetables  in butter or oil until soft, but not browned. When the lamb is tender, add the vegetables. Continue to simmer until the vegetables are done. Season the Icelandic Lamb Soup to taste with salt and pepper. Top each serving with chopped celery leaves.

The meat in Icelandic Lamb Soup can be removed and served separately, if desired. For dessert: Honey Rice Pudding or skyr (Islandic yoghurt-style cheese) with fruit.