← Nouns Cooking · Soup Pot

Ingredients

• 600 g lamb neck on the bone (or lamb shoulder chops)
• 2.5 l Water
• 75 g Pearl barley, rinsed
• 75 g yellow or green split peas, rinsed
• 1 Bay leaves
• 1 Onion, finely chopped
• 1 Leek, sliced
• 2 Carrot, diced
• 1 turnip or a wedge of swede, diced
• 2 celery sticks, diced
• 100 g kale or savoy cabbage, shredded
• 3 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Put the lamb in a large pot with the water and bring to a boil. Skim off the foam, then add the barley, split peas and bay leaf.
2. Simmer gently with the lid ajar for 1 hour, skimming now and then, until the lamb is tender.
3. Add the onion, leek, carrot, turnip and celery and simmer for 30 min more, until the vegetables, barley and peas are soft.
4. Lift out the lamb, pull the meat off the bones, chop it and return it to the pot. Throw away the bones and fat.
5. Add the kale and cook for 5 min. Season well with salt and pepper and serve scattered with parsley.

Tips

• Supermarket "broth mix" (barley, split peas and lentils) is made for this soup; soak it as the packet says.
• Like most stews, it is even better the next day. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs Jamie Oliver