Lamb, vegetable and barley soup

Posted by adm On February - 3 - 2012

How to cook Lamb, vegetable and barley soup


  • 1 tablespoon olive oil
  • 300g diced lamb
  • 1 small onion, sliced
  • 1 carrot, peeled and finely shredded
  • 1 stick celery, finely sliced
  • 1/2 cup pearl barleycorn
  • 1 stalk thyme
  • 4 cups (1 l) beef strain
  • 2 tablespoons chopped flat-leaf parsley

How to:

  • Heat the oil in a large saucepan over high warmth. Cook the lamb in batches until browned. Transfer lamb to a plate and set digression.

  • Add a little extra oil to the pan if requisite. Add the onion, carrot and celery. Cook for 5 proceedings, stirring occasionally, then add the barley and thyme. Cook for a further minute then add the stock and 4 cups of h2o.

  • Bring to a high simmer, reduce heat and return lamb to the pan. Cook for 45 minutes or until lamb and barley are tenderise, skimming the surface of the soup occasionally to remove trash.

  • To serve, ladle soup among serving bowls and sprinkle with parsley.

  • Prepare time:10 min.

    Cooking time:55 min.

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