Traditional and rustically delicious - Something for the real connoisseur

Ingredients

• 40g peeled, polished barley
• 200-250g mutton chuck, chopped (the butcher might give you a helping hand)
• 2 medium-sized onions in small chunks
• 1 fresh carrot, diced
• 1 leek, chopped
• 1 stick of celery, chopped
• 2-3 medium-sized potatoes, chopped into small pieced
• Optional: 1 grounded clove of garlic
• Seasoning: salt, pepper, parsley, lovage

Preparation

1. I always cook the peeled, polished barley separate in salted water until they are soft. My this method we obtain a beautiful, perfect product without any slime.
2. Blanch the chopped mutton for 1-2 min (no longer) in salted boiling water.
3. Sear the minced onion in a little butter till it looks glassy and add the blanched mutton.
4. Pour on at least one litre of water.
5. Add 1 bay leaf, a little pepper corns and optional 2-3 cloves of garlic. Put them into a little bag of thin fabric before adding them. This will help when removing them later. The French call this a “sachet d'épices“. Cook this bag till the content is clearly soft.
6. Add the prepared vegetables and potatoes for approx. 10-15 min before you serve the soup.

Serving suggestion

Serve the barley soup with plenty of fresh minced parsley and a pinch of lovage.