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A healthy, nourishing soup for cold winterdays 1 lb scrag end neck of lamb - 3 pints water (7 1/2 cups) - 1 oz pearl barley (2 tablespoons) - 2 oz dried peas, soaked overnight (4 tablespoons) - 1 large carrot, sliced - 1 large onion, sliced - 1 small leek, rimmed and sliced - 1 small turnip, diced - 4 oz shredded cabbage - 1 level tablespoon chopped parsley Trim away the excess fat then put the lamb into a large pan with the water, pearl barley and peas and plenty of seasoning. Bring the liquid to the boil, cover the pan and simmer for 1 hour. Add the prepared carrots, onion, leek and turnip, and when the broth returns to the boil simmer it for another 30 minutes. Stir in the cabbage and cook for a further 15 minutes. Skim off the fat, season to taste, stir in the parsley and serve piping hot.
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Copyright
© 2007 Carine
De Vos. All rights
reserved. Revised: september 27, 2007
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