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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2007
| BARLEY SOUP |
2lb meaty bones (lamb, beef or veal)
3 3/4 cups water
3 carrots
4 celery sticks
1 onion
2 tbsp oil
2 tbsp barley
salt and ground black pepper
3 3/4 cups water
3 carrots
4 celery sticks
1 onion
2 tbsp oil
2 tbsp barley
salt and ground black pepper
Preheat the oven to 400 F. To prepare the meat stock, brown
the lamb, beef or veal bones in a roasting tin in the oven for
about 30 minutes. Remove the bones and put them in a large
saucepan, cover with water and bring to boil.
Use a metal spoon to skim off the froth which comes to the
surface and then cover the pan and simmer for at least 2 hours.
Chop the carrots, celery and onion finely. Heat the oil in a
saucepan and saute the vegetables in the oil for about 1 minute.
Strain the stock into the pan.
Add the barley to the pan of vegetables and continue cooking
for about 1 hour, until the barley is soft. Season the soup with
plenty of salt and pepper, transfer to serving bowls and serve
hot.
the lamb, beef or veal bones in a roasting tin in the oven for
about 30 minutes. Remove the bones and put them in a large
saucepan, cover with water and bring to boil.
Use a metal spoon to skim off the froth which comes to the
surface and then cover the pan and simmer for at least 2 hours.
Chop the carrots, celery and onion finely. Heat the oil in a
saucepan and saute the vegetables in the oil for about 1 minute.
Strain the stock into the pan.
Add the barley to the pan of vegetables and continue cooking
for about 1 hour, until the barley is soft. Season the soup with
plenty of salt and pepper, transfer to serving bowls and serve
hot.