Lamb and Barley Soup

A fave recipe from childhood.

 

Ingredients:

  • Lamb bones (eg shoulder chops, neck chops)

  • 1 onion chopped

  • 2-3 celery sticks chopped

  • 2-3 carrots chopped

  • 1/2 cup pearl barley

  • 2 potatoes (if I have turnips & swedes I use them instead)

  • Fresh herbs (bay leaf, rosemary work well)

  • 1 cup peas


Method:

Brown the lamb bones in the bottom of a deep saucepan a little olive oil to develop the flavour. Add chopped onion, carrot & celery and fry until translucent.

Pour in 2L of water and add the herbs & barley. Simmer 2-3 hours until the meat is soft & falling from the bones.

I leave the soup to cool down so that I can skim and remove any fat from the top of the soup.

Remove the bay leaf and bones. Chop the meat & return the meat to the soup. I blended the soup a bit with barmix to thicken it. Add a cup of peas, salt & pepper to taste & heat well. Serve with fresh chopped parsley.

Bon appetit!



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