Lamb Barley Soup Recipes

HEARTY LAMB & BARLEY SOUP

Steps:

• Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
• When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

LAMB AND BARLEY SOUP

Steps:

• Place the bones in a kettle and add cold water to cover. Bring to the boil and simmer about one minute. Drain well and run under cold running water until chilled. Drain. Return the bones to a clean kettle.
• Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
• Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
• Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
• Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.

LAMB SHANK AND BARLEY SOUP

Steps:

• Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
• Bring slowly to the boil and simmer gentley for 1 1/2 hours.
• Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
• Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
• Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
• Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
• This can be finely processed for babies and frozen in serving sizes.

LAMB AND BARLEY SOUP

Steps:

• Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper.