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Recipe
Lamb and barley soup
Preparation time
15 min
Total Time
50 min
Difficulty
Easy
Serves
2
The Ingredients:
- 100 g lamb, cut into pieces and partially frozen
- 1 Organic Red Onion, cut into quarters
- 140 g Organic Leek (approx. 1 leek), white part only and cut into pieces
- 1 Organic Carrot, cut into pieces
- 4 – 5 sprigs fresh Organic Flat Parsley, leaves only, plus extra for garnishing
- 80 g Organic Pearl Barley
- 100 g lamb bones
- 600 g water
- 1 tbsp Meat stock paste (see Tips)
- ¼ tsp Simply Natural French Sea Salt, plus extra to taste
- ¼ tsp ground Organic Black Pepper, plus extra to taste
Methods
- Place lamb into mixing bowl and mince 5 sec/speed 7. Transfer into a bowl and set aside.
- Place onion, leek, carrot and parsley into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
- Add all remaining ingredients, including reserved lamb mince, and cook 40 min/100°C/ /speed 1.
- Remove lamb bones and add salt and pepper to taste. Serve soup hot garnished with extra parsley leaves.
- Mince the lamb. Transfer into a bowl and set aside.
- Chop onion, leek, carrot and parsley.
- Add all ingredients, including reserved lamb mince and cook for 40 minutes.
- Remove lamb bones and add salt and pepper to taste. Serve soup hot garnished with extra parsley leaves.
THE INGREDIENTS
(4)
RM 6.40