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Ingredientes
- 500 g/1 lb scrag end neck of lamb
- 1 liter/1 3/4 pts. cool water
- 1 lg. onion
- 2 med. celery stalks
- 1 med. carrotsm. turnip
- 1 1/2 to 2 level teaspoon salt
- 25 g/1 ounce. well-washed barley
- 4 tbsp. fresh single cream
Direcciones
- Cut lamb into small neat sections. Remove as much fat as possible. Put into large saucepan with water. Bring to boil and remove scum. Cover and simmer gently while preparing vegetables.
- Chop onion and celery. Cut carrot and turnip into small dice. Add in to saucepan with salt and barley. Bring to boil again. Lower heat and cover pan. Simmer very gently for 2 hrs. Leave till completely cool. Remove fat and throw away.
- Bring soup just up to boil. Stir in cream. Ladle into 4 hot soup bowls. Sprinkle each with parsley. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1276g | |
| Calories 182 | |
| Calories from Fat 104 | 57% |
| Total Fat 11.84g | 15% |
| Saturated Fat 7.29g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 4196mg | 175% |
| Potassium 456mg | 13% |
| Total Carbs 16.92g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.11g | 5% |
| Protein 3.6g | 6% |
