Recipe by Mille®
This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening.
Top Review by Lorac
A soup lovers dream! I used meaty lamb shanks and added 6 beef bouillion cubes to the water. I substituted rutabega for the turnip, added a chopped parsnip, 2 pressed garlic cloves, bay leaf and a bit of white wine once the veggies where tender. This is a hearty main dish soup that can only be improved by some buttered crusty bread for dunking!
- 3 lbs lamb breast (with bone) or 3 lbs stewing lamb (with bone)
- 8 cups cold water
- 1⁄2 cup pearl barley
- 2 tablespoons butter
- 2 carrots, peeled and diced
- 1 turnip, peeled and diced
- 2 celery ribs, diced
- 1 onion, diced
Directions See How It's Made
- In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
- Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
- Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
- Remove meat from broth; cut meat from bone and cut in small pieces.
- Discard the bones and return the meat to the soup.
- Continue simmering.
- In a skillet, melt the butter over medium heat.
- Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
- Add the vegetables to the soup.
- Simmer for about 10 minutes, or until the vegetables are tender.
- Add salt, pepper, and seasonings to taste.