Irish Farm Broth

Today's recipe takes inspiration from a fabulous little cookbook called "Favourite Irish Recipes". It is a wonderfully hearty lamb and vegetable broth that is easy to prepare, and makes for perfect winter eating.

The Recipe

Total Preparation Time: 20 Mins + Overnight Soaking       Total Cooking Time: 1 Hour 35 Mins

• 400g Neck of Lamb (around 4 pieces) - you could also use lamb forequarter chops
• 2 Tbsp Dried Split Peas, soaked overnight
• 2 L Water
• 2 Tbsp Pearl Barley
• 1 Brown Onion, peeled and chopped
• 2 Carrots, peeled and chopped
• 3 Medium Potatoes, peeled and chopped
• 2 Sticks Celery
• 1 Small Turnip
• 1 Tbsp Parley, chopped
• 1 Cup Frozen Peas
• Salt and Pepper, to taste

1. Arrange the meat, split peas and water in a large soup pot. Bring this mixture to the boil, making sure to skim off any fat and scum that floats to the surface. Cover the pot, reduce heat to a simmer and cook for ½ an hour.
2. Add the pearl barley, onion, root vegetables, salt and pepper to taste and simmer for a further ½ and hour.
3. Remove the cooked lamb to a chopping board and remove the meat from the bones. Return the meat to the pot along with the parsley and peas, and cook for a further 5 minutes or until peas are cooked through.
4. Adjust seasoning as necessary and serve into soup bowls

The Verdict

Both my partner and I thoroughly enjoyed this soup. It was both hearty and light at the same time, I thorough recommend adding the parsley and frozen peas - they really bring this soup to life. The dish could be made with any combination of root vegetables that you like, parsnip and swede would work wonderfully. If you do not have any pearl barley on hand, long grain rice could be substituted in it's place.

 If I were to make this dish again, I would fry the lamb at the beginning of the recipe before adding in the water to impart even more flavour into the dish. That being said, it was incredibly delicious and well worth a try in your household.