close
Advertisement
Shop Now
Magazine
 

Lamb and barley soup

Full of tender lamb cubes, deliciously nutty pearl barley and chunky vegetables, this substantial soup is really a meal in a bowl. Savoury herb–scented scones are served as an accompaniment. They can either be dunked in the soup or served alongside.

Lamb and barley soup

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 350 g lean boneless lamb, cut into 2 cm dice
  • 1 onion, chopped
  • 2 carrots, cut into 1 cm dice
  • 250 g turnips, cut into 1 cm dice
  • 250 g swede, cut into 1 cm dice
  • ½ cup (110 g) pearl barley
  • 1.25 litres chicken stock, preferably homemade
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • ⅔ cup (100 g) frozen peas
  • salt
  • pepper
  • 1⅔ cups (250 g) plain flour
  • 1 tablespoon baking powder
  • 3 tablespoons (60 g) butter
  • ¼ cup (15 g) chopped fresh parsley
  • ¼ cup (15 g) snipped fresh chives
  • 1 tablespoon finely chopped fresh rosemary
  • 150 ml low–fat milk

Preparation

  1. Heat the oil in a large saucepan and fry the lamb over a high heat for about 5 minutes or until browned, stirring often.
  2. Use a slotted spoon to transfer the lamb to a plate.
  3. Add the onion, carrots, turnips and swede to the pan.
  4. Stir well and cook for 2–3 minutes.
  5. Return the lamb to the pan and stir in the barley, stock, rosemary and thyme with seasoning to taste.
  6. Heat until simmering, then reduce the heat and cover the pan.
  7. Simmer gently for 40 minutes.
  8. Meanwhile, make the scones.
  9. Preheat the oven to 230°C and grease a baking tray.
  10. Sift the flour and baking powder into a bowl.
  11. With your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
  12. Stir in the herbs, then make a well in the middle and pour in all but about 1 tablespoon of the milk.
  13. Gradually mix the dry ingredients into the milk to make a fairly soft dough.
  14. Turn the scone dough out onto a well–floured surface.
  15. Dust your hands with a little flour, then lightly pat and knead the dough into a smooth ball.
  16. Flatten the dough and roll it out into a round about 2.
  17. 5 cm thick and 13 cm across.
  18. Place the dough round on the baking tray and use a large sharp knife to cut it into 8 wedges, leaving them in place.
  19. Wipe the knife with a damp cloth between cuts to prevent the dough from sticking to it.
  20. Brush with the reserved milk and bake for 10–15 minutes or until well risen and deep golden brown on top.
  21. Slide the scone round onto a wire rack to cool.
  22. Add the peas to the soup and simmer for a further 10 minutes.
  23. Taste for seasoning, then ladle the soup into large bowls and serve with the scones.
  24. If you like, wrap the scone round in a clean tea towel and take it to the table on a large board.
  25. Break it into wedges to serve.

Serves 4
Preparation: 20 minutes
Cooking: about 1 hour



Source:

Soups & Casseroles

Click here for more cookbooks...

More Recipes

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Advertisement