Description
This hearty lamb and barley soup is a comforting and nourishing dish perfect for chilly days. Featuring tender lamb neck fillet, pearl barley, mixed root vegetables, and green beans in a flavorful lamb stock base, it’s both filling and full of rustic flavors. The soup is finished with a smooth texture achieved by puréeing part of the soup, creating a delightful balance between chunky and creamy.
Ingredients
Scale
Main Ingredients
- 1 tsp olive oil
- 200g lamb neck fillet, trimmed of fat and cut into small pieces
- ½ large onion, finely chopped
- 50g pearl barley
- 600g mixed root vegetables (potato, parsnip, and swede), cut into cubes
- 2 tsp Worcestershire sauce
- 1¼ liters (1¾ pints) lamb or beef stock
- 1 thyme sprig
- 100g green beans (frozen are fine), finely chopped
- Granary bread, to serve
Instructions
- Heat the oil and brown the lamb: Place 1 tsp of olive oil in a large saucepan over medium heat. Season the lamb pieces with salt and pepper, then fry them for a few minutes until they are nicely browned on all sides.
- Sauté the onion and barley: Add the finely chopped onion and 50g pearl barley to the browned lamb. Gently fry for about 1 minute, stirring to combine and soften the onion.
- Add root vegetables and cook: Stir in the cubed mixed root vegetables (potato, parsnip, and swede). Cook the mixture for an additional 2 minutes, allowing the vegetables to start softening and the flavors to meld.
- Add Worcestershire sauce, stock, and thyme: Pour in 2 tsp Worcestershire sauce and 1¼ liters of lamb or beef stock. Add the thyme sprig. Cover the saucepan with a lid and bring the soup to a gentle simmer.
- Simmer the soup: Let the soup simmer gently for 20 minutes, allowing the barley and vegetables to cook thoroughly and the flavors to blend.
- Purée part of the soup: Once cooked, carefully ladle about one-quarter of the soup into a separate pan or bowl. Use a stick blender or transfer to a normal blender and purée until smooth. Stir the puréed mixture back into the remaining soup to thicken and enrich the texture.
- Add green beans and finish cooking: Stir in the finely chopped green beans and simmer for an additional 3 minutes until they are tender but still vibrant in color.
- Serve: Ladle the soup into bowls and serve hot, accompanied by slices of granary bread for dipping and extra heartiness.
Notes
- Using lamb neck fillet ensures tender, flavorful meat that cooks down well in the soup.
- Puréeing a portion of the soup adds creaminess without needing cream or dairy.
- Frozen green beans are convenient and retain good texture if added at the end.
- You can substitute the lamb or beef stock with vegetable stock for a milder flavor.
- Granary bread is recommended for serving, but any hearty bread will complement the soup nicely.
- For a thicker soup, increase the pearl barley slightly or purée a larger portion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: lamb soup, barley soup, hearty soup, British soup, root vegetable soup, autumn soup, winter soup
