LAMB AND BARLEY SOUP

Lamb and barley soup image

Provided by Craig Claiborne And Pierre Franey

Time 3h20m

Yield Eight to 12 servings

Number Of Ingredients 13

Ingredients

4 pounds meaty neck bones of lamb, cut into two-to three-inch pieces
20 cups water
Salt to taste, if desired
20 peppercorns, crushed
1/2 cup barley
2 cups finely diced carrots
2 cups diced leeks
1 cup finely diced rutabaga or white turnips
2 cups finely diced celery
2 cups chopped onions
1 tablespoon finely minced garlic
3/4 cup finely chopped parsley, approximately
Freshly ground pepper to taste

Steps:

Place the bones in a kettle and add cold water to cover. Bring to the boil and simmer about one minute. Drain well and run under cold running water until chilled. Drain. Return the bones to a clean kettle.
Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 1815 milligrams, Sugar 4 grams