Lamb, Barley & Swede Soup

Ingredients (Serves 6):

• 1 cup pearl barley

• 2 tbs Beerenberg Extra Virgin Olive Oil

• 600g diced lamb

• 1 brown onion, finely chopped

• 2 tsp Beerenberg Crushed Garlic

• 200g parsnips, cut into 1cm-thick pieces

• 200g carrots, cut into 2cm pieces

• 1 swede, cut into 2cm pieces

• 6 cups chicken stock

• 2 dried bay leaves

• 2 celery sticks, coarsely chopped

• 1/3 cups loosely packed coarsely chopped fresh continental parsley

• 2 tbs coarsely chopped fresh oregano

• Pinch of salt

Method:

1. Place the barley in a large bowl and cover with plenty of cold water. Set aside overnight to soak. Drain.

2. Heat half the oil in a large heavy-based saucepan over medium-high heat. Add half the lamb and cook, stirring, for 2 minutes or until brown all over. Transfer to a heatproof bowl. Repeat with the remaining lamb, reheating the pan between batches.

3. Heat the remaining oil in the same pan over medium-high heat. Add the onion and garlic and cook, stirring, for 2 minutes or until onion softens. Add the lamb, barley, parsnip, carrot, swede, stock and bay leaves, and bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes.

4. Add the celery and simmer, uncovered, for a further 10 minutes or until barley and lamb are tender. Remove from heat. Add the parsley and oregano, and taste and season with salt.

5. Ladle soup among serving bowls and serve immediately.