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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the lamb and water into a large saucepan and bring to a boil. | 2. Skim off the scum, then stir in onion, barley and bouquet garni. | 3. Bring the soup back to a boil, then partly cover the saucepan and gently simmer for 1 hour. | 4. Add the remaining vegetables and season to taste with salt and pepper. | 5. Bring to a boil, partly cover again and simmer for another 35 minutes, until the vegetables are tender. | 6. Remove any surplus fat from the top of the soup. Remove the bouquet garni. | 7. Serve hot, sprinkled with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2		cut	2422.224	0.0	153.1354	195.8645
water	7 1/2	cups		0.0	0.0	0.0	0.0
onion	1		chopped	60.0	14.01	1.65	0.15
pearl barley	1/4	cup		176.0	38.86	4.955	0.58
bouquet garni	1			-	-	-	-
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
turnip	1		chopped	17.08	3.9223	0.5489999999999999	0.061
leek	3		chopped	162.87	37.7805	4.005	0.8009999999999999
white cabbage	1/2		shredded	-	-	-	-
salt pepper				-	-	-	-
parsley			chopped	-	-	-	-

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