Time
prep 2:00
total 2:30
Ingredients
| 8 cups | cold water | | 1 | bay leaf | | 1/2 tsp. | pepper | | 2 lbs. | 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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Instructions
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.
Author's Comments
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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