Lamb and Barley Big Soup
This, my friends, is a big, snuggly cuddle in a bowl. It will warm the cockles of your heart and lift your wintry spirits too.
Adapted from a BBC Good Food recipe.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 mins
- Yield: 4 1x
- Category: Soup
- Method: Hob
- Cuisine: British
Ingredients
Scale
- a drizzle of olive oil
- 200g (7oz) lamb fillet, trimmed of any fat and cut into small pieces
- ½ large onion, finely chopped
- 50g (2oz) pearl barley
- 600g (1lb 5oz) baby new potatoes (the waxy type), cut into chunky slices
- 2 teaspoons Worcestershire sauce
- 1 litre (1¾ pints) lamb or beef stock
- 1 sprig of thyme
- 100g (4oz) green beans, finely chopped
- salt and pepper
- a handful of parsley, finely chopped
Instructions
- Heat the oil in a large saucepan. Season the lamb, then fry for a few minutes until browned a little. Add the onion and the barley and gently fry for 1 minute.
- Now add the potatoes, Worcestershire sauce, stock and thyme sprig and bring to the boil. Cover and simmer for 30-35 minutes or until the pearl barley is cooked.
- Ladle about a quarter of the soup into a separate bowl and purée with a stick blender (or put into a normal blender and blitz until smooth). Add the puréed soup back into the chunky soup and combine.
- Now add the green beans and simmer gently for 3-5 minutes or until the beans are cooked.
- Taste to check the seasoning and serve garnished with some chopped parsley.
Keywords: soup, cosy, warming, winter
Find it online: https://marmaladeandme.com/lamb-and-barley-big-soup/
