Moroccan Vegetable Soup

Cooking Instructions

1. Drain and rinse the chick-peas and set them aside.

2. In a large Dutch oven, heat the oil over medium-high heat. Add the lamb, onion, tomato, and celery, and saute for 8 minutes, stirring. Add the chicken broth and 3 cups of water and bring to a boil. Skim any scum that comes to the surface. Add the chick-peas, pepper, cinnamon, and cayenne. Cover, lower the heat, and simmer gently for 1 hour.

3. Add the potato, carrot, zucchini, half the parsley, and half the cilantro. Cover and simmer for 30 to 45 minutes, or until all the vegetables are tender.

4. Combine the remaining parsley and cilantro.

5. When ready to serve, season the soup with salt and lemon juice to taste. Serve in heated bowls; garnish with the remaining parsley and cilantro.

Wine Pairing(s)

Muller Catoir Riesling Spatlese Burgergarten

Seebrich 'Niersteiner Oelberg' Scheurebe Kabinett

Domaine Wachau 'Achleiten' Riesling

Chateau Haut-Brion 'Grand Cru Classe' Graves

Leitz Riesling Kabinett 'Rudesheimer Klosterlay'

Rudi Wiest Riesling

G&M Machmer Gewurztraminer Spatlese 'Bechtheimer Stein'

Muller Catoir Riesling Spatlese Burgergarten

Kunstler 'Kirchenstuck' Riesling Spatlese

Bollig-Lehnert Riesling Auslese 'Piesporter Goldstropfcher'