Barley broth

Recipe from: 6/17/1999 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 15
  • 500
    lamb neck, pieces
  • 1
    large onion, roughly chopped
  • 2
    leeks, sliced into rings
  • 2
    carrots, sliced into discs
  • 1
    stalk celery, chopped
  • 1
    bay leaf
  • 100
    pearl barley, rinsed
  • 1
    hot vegetable or chicken stock
  • 4
    sprigs fresh parsley
  • salt and freshly ground black pepper


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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