Description (Some HTML is OK)
Lovely meaty yet cleansing soup made from winter vegetables. Dead simple to cook.
Makes 4 servings
- 75g pearl barley
- 200g lamb - diced 1" cubes
- 1 x large onion - finely chopped
- 1 x large turnip - finely chopped
- 2 x medium carrots - finely chopped
- 1 x large leek - sliced into thin rings
- salt and pepper
Preparation (Some HTML is OK)
Place the lamb in a large saucepan and simmer for 30 minutes. Optionally skim off the grey froth (blood from the lamb), I prefer to stir it back in. Add all the other ingredients and enough water to cover the vegetables. Simmer for 20 minutes. Serve with lots of pepper.
It is important to chop the vegetables finely as this soup is not liquidised. Also note that pearl barley keeps swelling even after cooking has stopped, so although the soup keeps for 3 days in the fridge more water needs to be added later. Do not freeze, the pearl barley goes mushy.