Ingredients
250g neck of mutton or lamb
1.5L water
1 tsp salt
6 shakes pepper
2 Tbsp pearl barley
1/2 medium carrot
1/4 medium turnip
1/2 medium onion
1 stalk celery
1 tsp chopped parsley
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Directions
Cut meat from the bones, remove fat and dice meat into 1 cm
pieces. Soak meat and bone in water with salt and pepper for 1/2 hour,
bring slowly to a boil. Wash pearl barley and add as soon as soup is
boiling, simmer 1 1/2 hours. Prepare and dice vegetables into 1 cm
pieces, add to soup and simmer 15 - 20 minutes before serving. Remove fat
and bones, adjust flavor and consistency, if necessary. Garnish with
chopped parsley. Serves 4 - 6.
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