When it's cold few things beat a good soup. Here sweet carrot and swede mix with nutty barley and the earthy lamb. It's pretty similar to scotch broth, just missing a couple of things and upping the barley as that was the ingredient I really fancied. With said barley it's almost a meal in itself but I wouldn't miss the opportunity of dipping crusty bread into flavoursome stock just because of that. The lamb adds flavour and texture but omitting it would leave a tasty vegetarian soup too.
Lamb, Winter Vegetable and Barley Broth, serves 4Ingredients
400gr stewing lamb
1 medium carrot
1 medium onion
1/2 a leek
Vegetable stock, I use the Marigold bouillon powder
2 bay leaves
Brown the lamb then drain the fat then add stock to cover, simmering for an hour until the lamb is nearly tender. While the lamb is boiling simmer the barley for 15 minutes then drain.
Remove the lamb, take the meat from the bones and chop into 1cm bits.Peel the swede and carrots and cut into a 1cm dice. Chop the onion and leek to the same size.
Add the meat, vegetables and grain to the stock, adding more stock until it's well covered. Add the bay leaves and lots of black pepper then simmer for an hour, topping up with stock if it looks low, till the barley is swollen and toothsome.
All you need to do now is check the seasoning and tear off a hunk of bread.