Well, this is my first ever post and I’m experimenting …. more like winging it …
I thought that I’d start out with the recipe for a delicious Lamb and Barley soup that I made just the other day. It’s a great warming dish to have on a cold autumn or winters day.
- Approx 600g Lamb – all fat removed and diced to bite size chunks
- 2 cloves garlic – crushed
- 2 medium carrots – chopped
- 1 large swede – diced
- 1/2 – 2/3 cup of pearl barley
- 2 medium onions – diced
- 2 cups chopped celery – I use the celery tops
- 1 small silver beet – chopped
- 1 litre beef stock
- 2 cups water
- Olive oil
- Salt and pepper to taste
- Heat some olive oil in a deep heavy based pot. Throw in the onion, garlic and celery and saute for a few minutes.
- Add the lamb and brown the meat a little.
- Add all other ingredients (except the silverbeet).
- Bring to the boil then turn down the heat and simmer for 1.5 – 2 hours until the meat is soft. Add more water if required.
- Add the chopped silver beet and bring back to the boil for 3 minutes until silver beet is soft.
- Add seasoning to taste.
I used a pressure cooker to make my soup, but the old-fashioned ‘cook it slowly’ method works just as well.
Note: It’s important to cut off as much fat from the lamb as possible else the soup will be very oily as lamb tends to be a fatty meat.
ENJOY!!!! My family and I did ….
Do you enjoy soups? Or, do you prefer hearty stews?