Warm the heart and soul with this delicious lamb and pea soup.
- Heat oil in a large saucepan over high heat. Add onion, garlic, celery, carrot and swede. Cook, stirring, for 5 minutes or until onion is softened. Add bay leaves, peppercorns, lamb and chicken stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour, skimming off fat.
- Meanwhile, place barley in a bowl. Cover with cold water. Set aside for 1 hour. Drain.
- Remove pan from heat. Remove lamb. Cool for 5 minutes. Slice lamb, discarding bones. Discard bay leaves and peppercorns. Return lamb to pan over high heat. Add barley. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until barley is tender, adding peas in last 5 minutes. Add parsley and pepper. Stir to combine. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set