Meat, SoupAlison Lambert

HEARTY BEEF AND BARLEY SOUP

Meat, SoupAlison Lambert

This soup is a fantastic way to use up bits and pieces – I am using organic beef bones from Organic Land which give this soup a wonderful, comforting flavour.



Serves 6-8

2-4 beef soup bones (osso bucco or ox tail)
4 stalks celery, diced


1 onion, diced


4 carrots, diced


2 leeks, sliced thinly


½ swede, peeled and diced


1 cup barley


Salt and pepper


4 sprigs fresh thyme


1 bay leaf


Generous handful fresh parsley, chopped



Method

Place the bones in a large pot, cover with cold water and bring to the boil, remove any scum that has risen to the top and reduce the temperature to a gentle simmer.


Add the herbs, onion, light part of the leek and carrots.  Simmer away for 1 ½ hours.  Add the swede, and barley season with salt and pepper and cook for a further 30 minutes or until the barley and swede are tender. Adjust the seasoning you may find you need to add a generous amount to salt.


Remove the bones and pick off any meat and return it to the soup, discard the bones.  Add the chopped parsley and serve.