Lamb, barley & swede soup

Recipes / Soups

This hearty winter soup is the perfect comfort food.

Recipe «Lamb, barley & swede soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author sheff would need: 205g pearl barley, 2 tbsp olive oil, 600g diced lamb, 1 brown onion, halved, finely chopped, 2 garlic cloves, crushed , 2 medium parsnips, peeled, halved lengthways, cut into 1cm-thick pieces, 2 medium carrots, peeled, cut into 2cm pieces, 1 swede, peeled, cut into 2cm pieces , 1.5L chicken stock, 2 dried bay leaves, 2 celery sticks, trimmed, coarsely chopped, 1/3 cup loosely packed coarsely chopped fresh continental parsley, 2 tbsp coarsely chopped fresh oregano, Pinch of salt.

Ingredients:

  • 205g pearl barley 
  • 2 tbsp olive oil 
  • 600g diced lamb 
  • 1 brown onion, halved, finely chopped 
  • 2 garlic cloves, crushed 
  • 2 medium parsnips, peeled, halved lengthways, cut into 1cm-thick pieces 
  • 2 medium carrots, peeled, cut into 2cm pieces 
  • 1 swede, peeled, cut into 2cm pieces 
  • 1.5L chicken stock 
  • 2 dried bay leaves 
  • 2 celery sticks, trimmed, coarsely chopped 
  • 1/3 cup loosely packed coarsely chopped fresh continental parsley 
  • 2 tbsp coarsely chopped fresh oregano 
  • Pinch of salt 

Instructions

  1. Place the barley in a large bowl and cover with plenty of cold water. Set aside overnight to soak. Drain.
  2. Heat half the oil in a large heavy-based saucepan over medium-high heat. Add half the lamb and cook, stirring, for 2 minutes or until brown all over. Transfer to a heatproof bowl. Repeat with the remaining lamb, reheating the pan between batches.
  3. Heat the remaining oil in the same pan over medium-high heat. Add the onion and garlic and cook, stirring, for 2 minutes or until onion softens. Add the lamb, barley, parsnip, carrot, swede, stock and bay leaves, and bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes.
  4. Add the celery and simmer, uncovered, for a further 10 minutes or until barley and lamb are tender. Remove from heat. Add the parsley and oregano, and taste and season with salt.
  5. Ladle soup among serving bowls and serve immediately.