Mutton Broth Recipe
Ingredients
| 1 2 pound neck of mutton | ||
| 1 cup chopped leeks | ||
| Cold water | 8 Cup (16 tbs) | |
| Onions | 1 Cup (16 tbs), chopped | |
| 2 tablespoons pearl barley | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Salt | 2 Teaspoon | |
| 2 cloves garlic, cut up | ||
| Pepper | 1 | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), chopped | |
| 1 white turnip, chopped | ||
| Extra chopped parsley for garnish | ||
Directions
Cut the mutton into 7 or 8 pieces.
Put into a pan with the water and bring slowly to a boil.
Remove the scum that will have risen to the top.
Add the barley, salt and pepper and simmer gently for 1 1/2 hours.
Add all the vegetables and simmer for another hour until the vegetables are soft and melting but still keeping their shape.
Remove the meat from the bone, chop very finely, and add to soup.
Garnish with chopped parsley.
This is a standard winter soup in Ireland.
Put into a pan with the water and bring slowly to a boil.
Remove the scum that will have risen to the top.
Add the barley, salt and pepper and simmer gently for 1 1/2 hours.
Add all the vegetables and simmer for another hour until the vegetables are soft and melting but still keeping their shape.
Remove the meat from the bone, chop very finely, and add to soup.
Garnish with chopped parsley.
This is a standard winter soup in Ireland.
Chef
