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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the water and lamb in a large stock pot. Bring to a boil and cook over medium heat, skimming foam and fat from the top. | 2. In a small skillet, saute the onion and leek in the oil until softened. Add to soup. Season with salt and pepper, to taste, and simmer on med-low heat for 30 minutes. | 3. Add barley, stir, cover and simmer for 30 minutes. | 4. Add all other ingredients, except parsley. Simmer for 20 minutes or until vegetables are tender. | 5. If you used meat with bones, take meat out, remove meat from bones and return meat to soup. Discard bones. | 6. Garnish with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2			2422.224	0.0	153.1354	195.8645
pearl barley	4	ounces	soaked	100.8667	0.0	22.44	0.5667
onion	1		chopped	60.0	14.01	1.65	0.15
leek	1		chopped	-	-	-	-
salt pepper				100.8667	0.0	22.44	0.5667
turnip	4		peeled chopped	68.32	15.6892	2.1959999999999997	0.244
rutabaga	1		peeled chopped	71.04	16.5504	2.0736	0.3072
carrot	3		peeled chopped	88.56	20.6928	2.0088	0.5184
thyme leaf	3	tablespoons		100.8667	0.0	22.44	0.5667
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
savoy cabbage	1		chopped	-	-	-	-
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
water	12	cups		0.0	0.0	0.0	0.0

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