You are here

Lamb And Pearl Barley Scotch Broth

creative.chef's picture
Ingredients
  Pearl barley 1⁄2 Cup (8 tbs)
  Lamb neck 2 Pound (For Stew)
  Butter 1⁄4 Cup (4 tbs)
  Onions 2
  Celery stalks 4
  Flour 1 Tablespoon
  Water 2 1⁄2 Quart
  Sugar 1 Teaspoon
  Potatoes 1 Pound
  Carrots 4
  Leek 1
  Salt To Taste
  Pepper To Taste
Directions

Wash the barley and drain thoroughly.
Wipe and trim the lamb and cut into pieces.
Melt the butter in a saucepan or flameproof casserole.
Add the lamb and fry over a high heat till browned on all sides.
Peel and chop the onions; trim and slice the celery.
Add to the meat and fry till transparent.
Add the barley and cook for 2 minutes.
Sprinkle in the flour and cook, stirring, till flour begins to brown.
Gradually add the water and bring to a boil, stirring constantly.
Add the sugar, salt and pepper.
Cover and simmer for about 1 1/2 hours.
Peel and quarter the potatoes; scrape and slice the carrots.
Add to the soup and simmer for a further 30 minutes.
Wash and finely chop the leek and add to the soup.
Simmer for 3 minutes more.
Taste and adjust the seasoning.
Serve immediately with toast or whole-wheat biscuits and butter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Barley
Interest: 
Healthy

Rate It

Your rating: None
4.1625
Average: 4.2 (20 votes)