900g/2 lb
lean neck of lamb, cut into large even-size chunks
1.75litres/3
pints water
1 large
onion, chopped
50g/2 oz
pearl barley
bouquet
garni
1 large
carrot, chopped
1 turnip,
chopped
3 leeks,
chopped
1/2 small
white cabbage, shredded
salt and
ground black pepper
chopped
fresh parsley, to garnish
Serves
4-6
Method:
Put the lamb
and water into a large saucepan and bring to the
boil. Skim off the scum, then stir in the onion,
barley and bouquet garni.
Bring the
soup back to the boil, then partly cover the
saucepan and simmer gently for 1 hour. Add the
remaining vegetables and season to taste with salt
and pepper. Bring to the boil, partly cover again
and simmer for about 35 minutes until the vegetables
are tender.
Remove any
surplus fat from the top of the soup, then serve
hot, sprinkled with chopped parsely.