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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
2:00 |
Total Time: |
2:30 |
Ingredients: |
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8 cups cold water
1 bay leaf
1/2 tsp. pepper
2 lb. lamb's neck or shank or mixture of both
2 tsp. salt
4 tbsp. pot barley
2 carrots, sliced
2 onions, diced
1 leek, diced (optional)
1 cup diced turnips
2 celery stalks, diced
2 cups finely chopped green cabbage
1/4 cup minced fresh parsley
3 tbsp. butter
1/2 cup rolled oats
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Directions:
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To water in a large saucepan, add bay leaf, pepper and meat. Slowly bring to a boil, skimming it just before it boils. (This is important--it improves the soup's color and flavor.)
Add salt, boil a few seconds and skim again. Add remaining ingredients, except butter and oats. Slowly bring to a boil, then cover and simmer 2 hours.
Melt butter in a frying pan, add oats and stir over medium heat until nutty brown. Add to soup and cook 10-15 minutes more.
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My mother was taught how to make this by a dear Scottish friend who came to settle in Canada in the 1920's.
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