Hearty Lamb And Barley Soup
From
Ben Collver@1:124/5016 to
All on Wed Jan 10 11:41:34 2024
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Title: Hearty Lamb & Barley Soup
Categories: British, Soup
Yield: 4 Servings
1 ts Olive oil
200 g Lamb neck fillet; trimmed of
-fat and cut into small
-pieces
1/2 lg Onion; finely chopped
50 g Pearl barley
600 g Mixed root vegetables; cubed
2 ts Worcestershire sauce
1 3/4 l Lamb or beef stock
1 Thyme sprig
100 g Green beans; (frozen are
-fine); finely chopped
Heat the oil in a large saucepan.
Season the lamb, then fry for a few minutes until browned.
Add the onion and barley, then gently fry for 1 minute.
Add the vegetables, cook for 2 more minutes, then add the
Worcestershire sauce, stock, and thyme.
Cover, then simmer for 20 minutes.
When everything is cooked, spoon about a quarter of the soup into a
separate pan. Puree 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 minutes, then ladle the soup into
bowls.
Serve with granary bread.
Recipe by BBC Good Food Magazine, Feb 2009
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