Saturday, July 31, 2010

Lamb, Vegetable, and Barley Soup

A warming winter soup with low GI pearl barley. I used homemade chicken stock made the night before from a leftover organic BBQ chicken carcass.

For the healthiest version of this soup, make it a day ahead to skim the fat off before reheating and serving.

Lamb, Vegetable, and Barley Soup
1 tbsp olive oil
Chicken stock
600g lamb neck/shoulder on the bone
1 onion, finely diced
1 carrot, diced
1 swede, peeled and diced
2 sticks of celery, thinly sliced
2 bay leaves
2 sprigs of rosemary
1/2 cup pearl barley
Salt and pepper to taste

  1. Heat oil in pressure cooker. Cook onion until soft.

  2. Add lamb and seal on all sides.

  3. Pour in chicken stock until meat is covered

  4. Add remaining herbs, vegetables, and barley

  5. Simmer with lid on until meat is tender and begins to fall off the bone

  6. Season to taste with iodised salt and cracked pepper

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