Ingredients Jump to Instructions ↓

  1. 3 lb Breast of Lamb w/bone, or Stewing lamb 8 c Cold water

  2. 1/2 c Pearl barley

  3. 2 tb Butter

  4. 2 Carrots, peeled and diced

  5. 1 White turnip, peeled/diced

  6. 2 Ribs celery, diced

  7. 1 Onion, diced

  8. Salt & pepper to taste 1. In a large stockpot, cover the lamb with cold water; bring to a boil.

  9. 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary..

  10. 2. Remove the meat from the broth. Cut the meat away from the bone, discard

  11. the bones, and return the meat to the soup.Continue simmering the soup. 3. In a skillet, melt the butter over medium heat. Add the carrots, turnip,

  12. 10 minutes.

  13. 4. Add the vegetables to the soup. Simmer until the vegetables are tender,

Instructions Jump to Ingredients ↑

  1. about 10 minutes more. Season with salt and pepper to taste. Source: New York Cookbook, Molly O'Neill, 1993


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