I’ve been trying to cook soups more frequently, particularly to have ready for lunches as there are so many benefits –
- No thinking ‘what’s for lunch??’ and in the absence of an easy good choice, making a poor one.
- Loads of vegetables
- Using bone broth/homemade stock adds a powerhouse of nutrients
- Soup is healthy comfort food
- Warm, slow cooked food can be easier to digest, particularly if you are run down.
So, here’s what I threw together this week. It makes a big pot but keeps well or can be frozen in portions for days when life is busy.
Lamb Necks with Barley and Vegetables
- Brown 2kg lamb necks (I used 4 whole necks, but chops would be fine too) in a large heavy pot and put aside.
- Lower the heat and sweat the following chopped vegetables – 2 onions, 4 medium carrots, 4 celery sticks, 1 largish parsnip.
- Add 2 small chopped sweet potatoes, 4 sprigs of thyme and 2 bay leaves and stir to coat.
- Return the lamb necks to the pan with 3/4 cup rinsed barley.
- Cover well with cold water and a tablespoon (approx) of apple cider vinegar.
- Season with salt and pepper.
- Partially cover pot with lid. Bring to the boil and simmer gently for 1.5 – 2 hours, skimming as necessary until lamb can be separated from the bone with a spoon.
- Remove necks and allow to cool slightly. Use fingers to gently tease meat from the bones and return to pot.
- Check seasoning.
Serve with loads of chopped parsley or gremolata and extra ground pepper.
You may need a fork. You may need a spoon. You may want both.
What’s your favourite soup/stew dish?