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Celtic Lamb and Barley Soup

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

Serves8

Cooking Methodslow cooking

CostModerate

Moderate

Total Timea day or more

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer, main course

Mealdinner, lunch

Moodblue

Taste and Textureherby, meaty, savory

Type of Dishhot soup

Ingredients

  • Heaped ½ cup barley or brown whole-grain barley
  • 3 lamb shanks
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 2 leeks, shredded and washed
  • 2 bay leaves
  • 2 parsnips, sliced
  • 2 turnips, chopped
  • Heart of a small cabbage, shredded
  • 2 potatoes with skins, chopped
  • Ground black pepper
  • 2 tablespoons chopped parsley

Instructions

Cover the barley with cold water, bring to a boil, and strain. Trim the lamb of excess fat and place in a pot with 3 quarts water, the barley, carrots, celery, onions, leeks, and bay leaves. Bring to a boil, skim, reduce the heat, and simmer for 2 hours.

Let cool overnight, and remove any fat that forms. Remove the meat and shred into small pieces. Return the meat to the broth and add the remaining vegetables.

Cook for another 15 minutes until the vegetables are tender, topping up with more broth as necessary. Season with pepper and serve sprinkled with chopped parsley.

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This sounds wonderful. What do you think about making this in the crock pot? Is it really necessary to skim off the fat?

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