HEARTY LAMB & BARLEY SOUP
This Lancashire hotpot in soup form is nourishing and filling, but low in fat
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
- When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.48 milligram of sodium
LAMB AND BARLEY SOUP
I grew up eating Campbell's Scotch Broth soup but when I tried it as an adult it was lacking. So I came up with my own version. This is a hearty soup for a cold day. Note: I usually make this soup ahead of time so I can refrigerate it and skim off any fat from the lamb.
Provided by Sandyg61
Categories Scottish
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season the lamb with salt, pepper and garlic powder.
- Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
- Put the beef broth, water, bay leaf and lamb into a soup pot.
- Bring to a boil, reduce heat and simmer, covered, for 1 hour.
- Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
- Return the meat to the pot and add the vegetables, barley and thyme.
- Cover and simmer for 1 hour.
- Add salt and pepper to taste.
Nutrition Facts : Calories 431.4, Fat 14.4, SaturatedFat 4.9, Cholesterol 163.8, Sodium 620.1, Carbohydrate 18, Fiber 4.1, Sugar 3, Protein 55.2
HEARTY LAMB AND BARLEY SOUP
Get warm and cosy with this wholesome soup, perfect served with crusty bread and a glass of red wine.
Categories Midweek Dinner, Workday lunches
Time 3h
Yield Serves 6
Number Of Ingredients 18
Steps:
- Make lamb stock. Heat half of the oil in large saucepan. Add lamb; cook, in batches, until well browned. Heat remaining oil in same pan, add vegetables; cook, stirring, until well browned. Return lamb to pan with remaining ingredients. Bring to a boil, then reduce heat, skim surface; simmer, uncovered, 2 hours, skimming surface occasionally. Strain stock through muslin-lined strainer into large, clean bowl, reserving lamb neck chops; discard vegetables. Refrigerate stock for several hours or overnight, then discard solidified fat from stock surface.
- Pull meat off bones; reserve meat, discard bones.
- Heat oil in large, clean saucepan; add carrot, celery and garlic, cook, stirring, until softened. Add barley; stir to coat in mixture.
- Add oregano and prepared lamb stock; bring to a boil. Reduce heat, simmer, covered, about 30 minutes or until barley is tender. Blend or process one-third of the soup until smooth. Return processed soup to pan.
- Add reserved lamb meat; simmer, covered, about 5 minutes or until meat is hot.
- Just before serving, stir in parsley and juice to taste.
Nutrition Facts : ServingSize Serves 6
LAMB AND BARLEY SOUP
Provided by Craig Claiborne And Pierre Franey
Categories soups and stews, appetizer
Time 3h20m
Yield Eight to 12 servings
Number Of Ingredients 13
Steps:
- Place the bones in a kettle and add cold water to cover. Bring to the boil and simmer about one minute. Drain well and run under cold running water until chilled. Drain. Return the bones to a clean kettle.
- Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
- Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
- Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
- Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 1815 milligrams, Sugar 4 grams
LAMB SHANK AND BARLEY SOUP
My husband loves lamb shanks- basically anyway that they can be cooked. To make this dish gluten free, substitute the pearl barley for split peas or lentils. Serve garnished with chopped parsley and some crusty bread or cornbread on the side. A protein packed meal in a bowl. This can be finely processed for babies and frozen in serving sizes.
Provided by Jubes
Categories Lamb/Sheep
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
- Bring slowly to the boil and simmer gentley for 1 1/2 hours.
- Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
- Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
- Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
- Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
- This can be finely processed for babies and frozen in serving sizes.
Nutrition Facts : Calories 638.8, Fat 23, SaturatedFat 9.3, Cholesterol 161.4, Sodium 554.6, Carbohydrate 52.3, Fiber 10, Sugar 2.3, Protein 53.9
HEARTY BEEF AND BARLEY SOUP
Steps:
- In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
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