Yield: 8 servings
|2 pounds||Mutton neck|
|1 \N||Knuckle bone|
|1 large||Onion; sliced|
|1 small||Cabbage; shredded|
|150 grams||Peas or 1/2 cup split peas|
|3 \N||Carrots; diced|
|2 mediums||White turnips; diced|
|2 tablespoons||Parsley; chopped|
|\N \N||White part of 1 large leek; diced|
|\N \N||Salt and pepper to taste|
Trim off neck fat and chop into cutlets.
Bring meat to boil with 10 cups of water in a large saucepan.
Skim off any scum, season to taste.
If using split peas, add now and simmer gently for 1 hour.
Add fresh peas (if being used), carrot, onion, leek, turnip, and barley.
Cover and simmer for 20 minutes, then add cabbage and check seasoning.
Add parsley 3 minutes before serving.
Serve each diner a cutlet with the hot broth.
Converted by MC_Buster.
NOTES : A traditional soup with many variations. This one is mutton. A delicious accompaniment is Skirlie (Mealie pudding) dumplings Converted by MM_Buster v2.0l.