Click on the image, above to submit to Pinterest.
Irish Farm Broth
Irish Farm Broth is a traditional Irish recipe for a classic hearty soup that can be served either as a soup or as a whole meal in itself. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Farm Broth.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
4–6
Rating: 
Tags : Mutton RecipesVegetable RecipesBean RecipesIrish Recipes
This soup is a relation of
Irish Stew, though slightly thinner in consistency and rather than being what we would consider a soup it's more like Welsh
cawl and is a whole meal unto itself. Originally it would have been made with mutton (and I have used mutton in my version), but it can just as well be made with lamb.
Ingredients:
500g neck of mutton
2 tbsp dried split peas, soaked in plenty of water over night
3l water
2 tbsp pearl barley
1 onion, peeled and chopped
2 carrots, peeled and sliced
2 celery sticks, trimmed neatly and sliced
1 small turnip, peeled and chopped
salt, to taste
1 tbsp (heaped) fresh parsley, chopped
1 small freshly-boiled potato per serving
Method:
Combine the meat, peas and water in a large stockpot or pan. Bring to a boil then skim the surface free of any fat. Reduce to a simmer, cover and cook for 30 minutes.
At this time add the pearl barley, vegetables and salt. Bring the mixture back to a boil then reduce to a simmer and cook for 30 minutes more. Take out the meat and set aside to cool.
When cold enough to be handled remove the bones and any excess fat then cut the meat into pieces. Return the meat pieces to the pot with the vegetables, add the parsley and adjust the salt to taste.
Bring the mixture back to a boil, reduce to a simmer and cook for 15 minutes.
Ladle into warmed soup bowls, top each portion with a boiled potato and served.
