This Lancashire hotpot in soup form is nourishing and filling, but low in fat
Prep:10 mins Cook:25 mins
Nutrition per serving
1 tsp olive oil
200g lamb neck fillet, trimmed of fat and cut into small pieces
½ large onion, finely chopped
50g pearl barley
600g mixed root vegetables (we used potato, parsnip and swede, cubed)
2 tsp Worcestershire sauce
1¾ pints 1 litre lamb or beef stock
1 thyme sprig
100g green beans (frozen are fine), finely chopped
Heat the oil in a large saucepan. Season the
lamb, then fry for a few mins until browned.
Add the onion and barley, then gently fry for
1 min. Add the veg, cook for 2 more mins,
then add the Worcestershire sauce, stock
and thyme. Cover, then simmer for 20 mins.
When everything is cooked, spoon about
a quarter of the soup into a separate pan.
Purée with a stick blender (or put into a
normal blender and whizz), then stir it back
into the rest of the soup. Add the green beans,
simmer for 3 mins, then ladle the soup into
bowls and serve with granary bread.
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