Calories 110 per portion,
Preparation time 10 minutes,
Cooking time 2 1/2 hours
50 g (2 oz) pearl barley
225 g (8 oz) neck of mutton or lamb, or stewing beef
2 celery sticks
1 small turnip
1.15 litres (2 pints) water
salt and pepper
1 tablespoon chopped parsley to garnish
1. Blanch the pearl barley in boiling water for 3 minutes, then strain. Cut the meat into small cubes. Slice the leeks, carrots, onion and celery. Dice the turnip.
2. Bring the water, pearl barley, meat, bouquet garni and seasoning to taste slowly to the boil in a saucepan. Skim. Reduce the heat, add the vegetables and simmer gently for 1 1/2 hours, skimming off any foam that may appear on the surface of the broth. Remove the bouquet garni.
3. Pour the broth into individual soup bowls and garnish each serving with chopped parsley.
To make a fresh bouquet garni, tie a sprig each of parsley and thyme and a bay leaf together with thin string. Tie to the saucepan handle so that the bouquet garni can be removed easily before serving.
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