Lamb, Barley Swede Soup

This hearty winter soup is the perfect comfort food.

The ingredient of Lamb Barley Swede Soup

• 205g 1 cup pearl barley
• 2 tbsp olive oil
• 600g diced lamb
• 1 brown onion halved finely chopped
• 2 garlic cloves crushed
• 2 medium about 200g parsnips peeled halved lengthways cut into 1cm thick pieces
• 2 medium about 200g carrots peeled cut into 2cm pieces
• 1 swede peeled cut into 2cm pieces
• 1 5l 6 cups massel chicken style liquid stock
• 2 dried bay leaves
• 2 celery sticks trimmed coarsely chopped
• 1 3 cup loosely packed coarsely chopped fresh continental parsley
• 2 tbsp coarsely chopped fresh oregano
• pinch of salt

The Instruction of lamb barley swede soup

• place the barley in a large bowl and cover with plenty of cold water set aside overnight to soak drain
• heat half the oil in a large heavy based saucepan over medium high heat add half the lamb and cook stirring for 2 minutes or until brown all over transfer to a heatproof bowl repeat with the remaining lamb reheating the pan between batches
• heat the remaining oil in the same pan over medium high heat add the onion and garlic and cook stirring for 2 minutes or until onion softens add the lamb barley parsnip carrot swede stock and bay leaves and bring to the boil reduce heat to low and simmer covered for 45 minutes
• add the celery and simmer uncovered for a further 10 minutes or until barley and lamb are tender remove from heat add the parsley and oregano and taste and season with salt
• ladle soup among serving bowls and serve immediately

Nutritions of Lamb Barley Swede Soup

fatContent: 453 144 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 37 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 26 grams protein
sodiumContent: n a

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