Lamb and Barley Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps butter
- 1 Tbsp Oil
- 1 onion (chopped)
- 3 cups Lamb fillet (diced)
- 1 small Rutabaga (diced)
- 2 large carrots (roughly chopped)
- 1 large potato (peeled and diced)
- ⅓ cup Pearl barley
- 6 cups lamb stock
- 1 Leek (thinly sliced)
- 1 stick Celery (sliced)
Preparation
Kitchen utensils
1 Bowl, 1 Citrus juicer, 1 Fine grater, 1 Wooden spoon, 1 Hand mixer, 1 Small knife, 1 Small pot, 1 Tablespoon, 1 Small bowl, 1 Wooden skewer, 1 Wire rack, 1 Tea strainer, 1 Fine-mesh sieve, 1 Springform pan mit Kranzeinsatz (26 cm Ø), 1 Kitchen towel
Preparation steps
1.
Heat the butter and oil in a pan and cook the onion and lamb over high heat until browned.
2.
Add the rest of the ingredients, except the leek and celery to the pan and bring to a boil.
3.
Turn the heat down, cover and cook very gently for 1 hour then add the leeks and celery and cook for a further 1 hour until the meat is very tender.
4.
Season with salt and pepper and serve in warmed bowls.
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