New England Soup Factory's Lamb and Barley Soup |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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This low carb creation is reported to be one of the favorite soups of Marjorie Druker, the much-lauded chef behind the popular New England Soup Factory. Found online. Ingredients:
2 lbs lamb stew meat, diced |
6 bay leaves, to taste |
kosher salt |
1/4 cup olive oil |
2 cups onions, diced |
2 cups carrots, sliced |
1 cup celery, diced |
2 cups parsnips, sliced |
1 cup pearl barley |
4 -6 cups chicken stock |
2 cups white wine |
1/2 teaspoon oregano |
1/2 teaspoon chopped mint |
fresh ground black pepper |
Directions:
1. Place lamb in a large pot and cover with cold water.
2. Add bay leaves and salt; bring to a boil.
3. Simmer briskly for for 2 hours.
4. In separate large stockpot, heat the olive oil.
5. Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked lamb with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
6. Simmer for 1 hour.
7. Remove from heat, and season with salt, pepper and lemon oil, to taste.
8. Serve immediately.
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