Lamb And Barley Vegetable Soup Food

LAMB AND BARLEY SOUP

Steps:

• Heat a large saucepan and add the olive oil. Brown the lamb knuckle, and then remove with a slotted spoon and set aside.
• Add the onions, leek, celery and carrots to the saucepan and sweat until soft (do not let it brown).
• Return the lamb to the saucepan, along with the remaining ingredients (except the seasoning) and simmer for 1½-2 hours until the lamb is tender.
• Remove and discard the bouquet garni and season to taste. Sprinkle with fresh parsley and serve.

LAMB, BARLEY AND VEGETABLE SOUP

Steps:

• Put all the vegetables into the slow cooker.
• Pour over the stock & tomatoes, mix together.
• Add in the bay leaves. rosemary and barley.
• Push in the shanks.
• Cover and set to cook on low for 8 hours.
• Remove shanks, shred meat from bones.
• Return meat to slow cooker and stir through.
• Season to taste.

HEARTY LAMB & BARLEY SOUP

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.

LAMB AND BARLEY SOUP

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.

LAMB SHANK AND VEGETABLE SOUP

Steps:

• Heat oil in a large stock pot/saucepan.
• Brown shanks well all over.
• Transfer to a plate.
• Add onions and garlic to pan.
• Saute until onions are tender.
• Stir in carrots, potatoes, turnip and pasrnip.
• Cook for 1 minute.
• Blend in remaining ingredients.
• Return shanks to pot.
• Bring to the boil.
• Reduce heat.
• Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
• Transfer shanks to a dish.
• Remove meat and chop roughly.
• Add meat to soup.
• Heat gently.
• Serve with bread.

LAMB SHANK AND BARLEY SOUP

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.

NEW ENGLAND SOUP FACTORY'S LAMB AND BARLEY SOUP

Steps:

• Place lamb in a large pot and cover with cold water.
• Add bay leaves and salt; bring to a boil.
• Simmer briskly for for 2 hours.
• In separate large stockpot, heat the olive oil.
• Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked lamb with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
• Simmer for 1 hour.
• Remove from heat, and season with salt, pepper and lemon oil, to taste.
• Serve immediately.

LAMB AND BARLEY VEGETABLE SOUP

Steps:

• Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours.