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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place Lamb in a large pan and cover with water. | 2. place pan over med to high heat. | 3. While the water is heating dice the turnip, 1 of the carrots and the onions. | 4. grate the other 2 carrots and slice the leek. | 5. Add these to your pan of simmering water and skim off froth as you cook for 15mins. | 6. Rinse the barley and add to the pan together with the salt, pepper, ground coriander, clove, bay leaf and chopped parsley. | 7. Continue to simmer the soup for approximately 2hrs or until the barley is soft and the soup has become thick and almost sticky. | 8. Stir the soup as it cooks and skim off fat with a large spoon. | 9. Add more hot water from the kettle if required. | 10. Stir more often towards the end of cooking time as barley may stick to base of pan. | 11. Remove the lamb 15mins from the end and let it cool a little before removing the meat from the bones. Discard the bones. | 12. Cut the meat into small pieces and add to the soup. | 13. Taste the soup, add more salt if necessary and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1			1211.112	0.0	76.5677	97.9322
pearl barley	1	cup	soaked	-	-	-	-
carrot	3			88.56	20.6928	2.0088	0.5184
onion	2			88.0	20.548000000000002	2.42	0.22
leek	1			-	-	-	-
turnip	1			17.08	3.9223	0.5489999999999999	0.061
curly leaf parsley	1/2	bunch	chopped	-	-	-	-
salt	1	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
clove	1	clove		-	-	-	-
bay leaf	1			-	-	-	-
cold water	3	liters		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.