Category : Soups & Starters
This traditional Scottish soup is both sustaining and very tasty. A firm favourite in the winter months.
900g/2lb lean neck of lamb, diced into even chunks
1 large onion, chopped
50g/2oz pearl barley
1 large carrot, chopped
1 small swede/turnip chopped
3 leeks, chopped
½ small white cabbage, chopped
Salt and ground black pepper.
Fresh parsley to garnish
1 hour 40 minutes
Put the lamb chunks and water in a large pan and bring to the boil. Skim off any resulting scum and add the onion, barley and bouquet garni.
Bring the soup back to the boil, partially cover with a lid and allow to simmer for 1 hour. Add the remaining vegetables and season well.
Again, bring to the boil, partially cover with a lid and allow to simmer gently for a further 35 minutes until all vegetables are tender.
Skim any excess fat and serve sprinkled with parsley and warm crusty rolls.