Scottish barley soup

Name: Scottish barley soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 Onions; 2 Garlic cloves; 750 g Boneless lamb (from the leg or shoulder); 2-3 TABLESPOONS Oil; 150 g Pearl barley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 l clear broth (instant); 2 Bay leaves; 2-3 Cloves; 200 g Carrots; 250 g Leeks (leek); 250 g Celeriac

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

2 Onions
2 Garlic cloves
750 g Boneless lamb (from the leg or shoulder)
2-3 TABLESPOONS Oil
150 g Pearl barley
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 l clear broth (instant)
2 Bay leaves
2-3 Cloves
200 g Carrots
250 g Leeks (leek)
250 g Celeriac

Directions

1
Peel and finely dice the onions and garlic. Wash the lamb and cut into cubes. Heat the oil in a large pot and braise the meat while turning it. Add onions and garlic and braise briefly. Stir in the barley and season with salt and pepper. Pour on the stock, add bay leaf and cloves and bring to the boil.
2
Simmer covered for about 50 minutes. In the meantime clean, wash and drain the vegetables. Dice celery and carrots, cut leek into slices. After approx. 25 minutes add vegetables to the soup and bring to the boil. Season soup with salt and pepper