In Germany pearl barley comes in packages of 250 grams. I used 200 grams for a Two Mushroom Barley Soup. The remaining 50 grams were perfectly used for the
Hearty lamb & barley soup
As recommended I served homemade Granary bread.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Hearty lamb & barley soup |
| Categories: | Soup |
| Yield: | 4 Servings |
Ingredients
| 1 | teasp. | Olive oil | |
| 200 | grams | Lamb neck fillet, trimmed of fat and cut into | |
| — small pieces | |||
| 1/2 | large | Onion , finely chopped | |
| 50 | grams | Pearl barley | |
| 600 | grams | Mixed root vegetables (we used potato, parsnip | |
| — and swede, cubed) | |||
| 2 | teasp. | Worcestershire sauce | |
| 1 | liter | Lamb or beef stock | |
| 1 | Thyme sprig | ||
| 100 | grams | Green beans (frozen are fine), finely chopped |
Source
| Good Food magazine, February 2009. | |
| //www.bbcgoodfood.com/recipes/9065/hearty-lamb-and- | |
| barley-soup |
| Edited *RK* 01/23/2009 by | |
| Ulrike Westphal |
Directions
1. 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.
2. 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.
: PER SERVING: 258 kcalories, protein 17g, carbohydrate 26g, fat 11 g, saturated fat 4g, fibre 4g, salt 1,48 g
: Easy
: Prep 10 mins
: Cook 25 mins
: Low-fat, Dairy-free
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