Imagine a steaming bowl of pure comfort that transports you to the rolling green hills of Ireland with every spoonful. This Irish Lamb and Barley Soup is not just a meal; it's a culinary journey that captures the essence of traditional Irish comfort cooking. Packed with tender lamb, nutritious barley, and rustic root vegetables, this soup is a testament to the simple yet profound flavors that make Irish cuisine so beloved around the world.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- 1 lb lamb, cubed
- 1 cup pearl barley
- 2 turnips, diced
- 1 onion, chopped
- 2 carrots, sliced
- 4 cups chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare all ingredients by cutting lamb into 1-inch cubes, dicing turnips into small uniform pieces, chopping onion finely, and slicing carrots into thin rounds.
- Heat olive oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Season lamb cubes with salt and pepper, then brown them in batches, ensuring each piece develops a rich golden-brown crust. Remove browned lamb and set aside.
- In the same pot, add chopped onions and sauté until translucent and slightly caramelized, approximately 4-5 minutes. This will help develop a deep flavor base for the soup.
- Return browned lamb to the pot, then add pearl barley, diced turnips, sliced carrots, and chicken broth. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let the soup simmer slowly, allowing flavors to meld and ingredients to become tender.
- Simmer for approximately 1 hour and 15 minutes, stirring occasionally to prevent sticking and ensuring barley is fully cooked and lamb becomes tender and soft.
- Taste and adjust seasoning with additional salt and pepper as needed. The soup should have a rich, hearty consistency with barley slightly plump and vegetables soft.
- Ladle hot soup into serving bowls and garnish with freshly chopped parsley. Serve immediately with crusty Irish soda bread for a complete meal.
Tips
- Browning the lamb is crucial - take your time to develop a deep, golden crust for maximum flavor intensity.
- Use pearl barley for the best texture; it should be plump and slightly chewy when fully cooked.
- Choose fresh, high-quality lamb for the most tender and flavorful results.
- Don't rush the simmering process - slow cooking allows the flavors to meld beautifully.
- For an extra layer of flavor, consider adding a splash of Irish stout or a sprig of fresh thyme while simmering.
- If the soup becomes too thick during cooking, add a little extra chicken broth to maintain the desired consistency.
- Fresh parsley is not just a garnish - it adds a bright, fresh note that cuts through the richness of the soup.
- This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 75mg
