1 1/2 lb (700 g) neck of mutton or shin of beef
2.3 litre (4 pt) water
salt and pepper
1 carrot and 1 turnip, peeled and chopped
1 onion, skinned and chopped or diced leeks, thinly sliced and washed
45 ml (3 level tbsps) pearl barley
1 tbsp (15 ml) finely chopped parsley
2.3 litre (4 pt) water
salt and pepper
1 carrot and 1 turnip, peeled and chopped
1 onion, skinned and chopped or diced leeks, thinly sliced and washed
45 ml (3 level tbsps) pearl barley
1 tbsp (15 ml) finely chopped parsley
method
1. Cut up the meat and remove any fat, put it in a pan, cover with the water, add some salt and pepper, bring slowly to boiling point, cover and simmer for 1 1/2 hours. Add the vegetables and the barley.
2. Cover and simmer for about 1 hour until the vegetables and barley are soft.
3. Remove any fat on the surface with a spoon or with kitchen paper and serve the soup garnished with parsley.
4. Traditionally, the meat is served with a little of the broth and the remaining broth is served separately.
2. Cover and simmer for about 1 hour until the vegetables and barley are soft.
3. Remove any fat on the surface with a spoon or with kitchen paper and serve the soup garnished with parsley.
4. Traditionally, the meat is served with a little of the broth and the remaining broth is served separately.
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