Monday, April 18, 2011

Lamb and Barley Soup

In a big soup pot, gently sweat 2 roughly chopped onions and 5 chopped celery sticks.

Then layer as follows: 1.5kg lamb knuckles, 2 cups of pearl barley, 5 large carrots chopped into chunks, 350g green beans sliced into length of your choice, 3 medium potatoes, roughly cubed, 3 large sweet potatoes, also cubed, and 500g of butternut chunks.

Add 200ml Maggi Arome, 4 tablespoons of vegetable stock powder, and top with water to cover it all.

Bring to boil then reduce heat to a gentle bubble, cover, and simmer undisturbed for about 3 hours. Thereafter, stir through and top with water to keep all ingredients submerged. Continue simmering, covered, until the meat falls off the bone and the soup has reached a consistency of your choice.

Check seasoning and enjoy!

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