Barley broth

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0 serving Cooking: 2 hrs
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Starch

By Food24 November 03 2009
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Ingredients (11)

15.00 ml oil
500.00 g lamb — neck, chopped
1.00 onions — large, roughly chopped
2.00 leeks — sliced into rings
2.00 carrots — peeled, sliced into rounds
1.00 celery stalks — chopped
1.00 bay leaves
100.00 ml pearl barley — rinsed
1.00 Litres stock — vegetable or chicken, hot
4.00 fresh parsley — sprigs
sea salt and freshly ground black pepper
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Method:

Heat the oil in a large pot and brown the lamb neck, a few pieces at a time. Remove with a slotted spoon and fry the onion, leeks and carrots in the remaining oil. Replace the lamb neck and add rest of the ingredients except the salt and pepper. Bring to the boil, then reduce heat and cover. Simmer for 1 1/2-2 hours until the meat and barley are tender. Remove the meat with a slotted spoon. Leave to cool slightly, then remove the meat from the bone. Throw away the fat, chop the meat finely and return to the soup. Heat through and season with salt and pepper. Serve in warmed bowls, garnished with fried onion rings and fresh parsley.
Makes 1,25 litres of soup.



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