Lamb, barley & swede soup

Posted by adm On November - 30 - 2011

How to cook Lamb, barley & swede soup


  • 205g (1 cup) pearl barleycorn
  • 2 tbs olive oil
  • 600g diced lamb
  • 1 brown onion, halved, finely sliced
  • 2 garlic cloves, low
  • 2 metier (some 200g) parsnips, raw, halved longways, delve 1cm-thick pieces
  • 2 metier (most 200g) carrots, raw, dig 2cm pieces
  • 1 swede, raw, dig 2cm pieces
  • 1.5L (6 cups) chicken strain
  • 2 dried bay leaves
  • 2 celery sticks, cut, coarsely sliced
  • 1/3 cup loosely packed coarsely chopped fresh continental parsley
  • 2 tbs coarsely chopped fresh oregano
  • Pinch of saltiness

How to:

  • Place the barley in a large bowl and cover with plenty of cold h2o. Set aside overnight to soakage. Enfeeble.

  • Heat half the oil in a large heavy-based saucepan over medium-high warmth. Add half the lamb and fix, stirring, for 2 minutes or until brown ended. Transfer to a heatproof stadium. Repeat with the remaining lamb, reheating the pan between batches.

  • Heat the remaining oil in the same pan over medium-high hotness. Add the onion and garlic and ready, stirring, for 2 minutes or until onion softens. Add the lamb, barleycorn, parsnip, carrot, swede, stock and bay leaves, and bring to the churn. Reduce heat to low and simmer, covered, for 45 proceedings.

  • Add the celery and simmer, uncovered, for a promote 10 minutes or until barley and lamb are bid. Remove from warmth. Add the parsley and oregano, and taste and season with saltiness.

  • Ladle soup among serving bowls and serve immediately.

  • Prepare time:10 min.

    Cooking time:70 min.

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