Icelandic pancakes and meat soup recipe Milk as required Mix together. Ensure the dough is not too thin. Fry on a skillet at medium heat. Icelandic meat soup Picture credit: Cécile Martin cecile-ailleurs.fr It should be noted that the contents of this soup will vary according to whether it is made in the summer or winter and the availability of vegetables in any given place or time. 1 kilo of lamb meat (shoulder or leg) 2½ litres of water 2 tablespoons of salt 1 teaspoon of pepper 200g rice (it is good to use brown rice, which you will need to pre-boil) 4 tablespoons of oats or barley 4 tablespoons of dry soup herbs 1 big turnip or 2 small ones 10 small potatoes, preferably unpeeled 5 carrots 1-2 onions or 1 leek Celery can also be used (both stalk and leaves), fresh spinach, garden dock, green cabbage, broccoli and whatever other vegetable happens to be handy in each case . Rinse the meat, cut it into rather small pieces and put it into a pot. Cover with water, salt it, close the lid and boil for 15 minutes. Lift the lid and skim off the froth. Add water to the pot and then the various vegetables and herbs, according to the cooking time of each one. Be careful not to overcook the vegetables. Boil it all together until it fuses. It is good to throw some thyme into the soup and some chopped mint, which grows wild in many parts of Iceland and is particularly good with lamb, since it reduces that farm shed taste. Recipes taken from Butterflies in November by Audur Ava Olafsdottir, translated by Brian FitzGibbon (Pushkin Press, RRP £12.99). The book is available to order from Telegraph Books at £11.99 + £1.35 p&p. Main photo by Dröfn Vilhjálmsdóttir: eldhussogur.com