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Irish Lamb and Barley Soup
A hearty and comforting soup featuring tender lamb, nutritious barley, and a medley of root vegetables, perfect for a chilly day.
🧂 Ingredienser
- 1 pound Boneless lamb shoulder(trimmed and cut into 1-inch pieces)
- 3 tablespoons Olive oil
- 1 large Onion(chopped)
- 4 cloves Garlic cloves(crushed)
- 2 tablespoons All-purpose flour
- 0.5 cup Red wine
- 4 cups Low-sodium chicken stock
- 4 cups Water
- 3 medium Turnips(peeled and chopped)
- 3 medium Potatoes(Yukon Gold, peeled and chopped)
- 4 medium Carrots(peeled and cut into rounds)
- 0.5 cup Pearled barley
- 0.25 cup Fresh parsley(chopped)
- 1 tablespoon Lemon juice
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Fremgangsmåte
- 1
Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Season lamb with salt and pepper. Working in batches if necessary, brown the lamb on all sides, about 3 minutes per batch. Remove lamb to a plate.
- 2
Add chopped onion to the pot and cook until softened and golden brown, about 5 minutes. Add crushed garlic and cook for 2 minutes more.
- 3
Whisk in the flour and cook for 1 minute. Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Cook until the wine has reduced by half.
- 4
Whisk in the chicken stock and water. Return the browned lamb to the pot. Bring to a simmer, then cover and cook for 1 hour.
- 5
Add the chopped turnips, potatoes, and carrots to the pot. Add the pearled barley. Bring back to a simmer, cover, and cook for another 30-45 minutes, or until the vegetables and barley are tender.
- 6
Stir in the fresh parsley and lemon juice. Season with salt and pepper to taste. Serve hot.
💡 Profesjonelle tips: Garnish with extra parsley if desired.
💡 Profesjonelle tips
- ✓For a richer flavor, you can use beef broth instead of chicken stock.
- ✓If you don't have red wine, you can omit it or use a splash of balsamic vinegar.
- ✓Ensure the barley is cooked through but still has a slight chew.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add other root vegetables like parsnips or rutabaga.
- For a heartier soup, add a can of diced tomatoes.
- A bay leaf can be added during the simmering process for extra depth of flavor.