Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Mutton neck |
| 1 \N | Knuckle bone |
| 1 large | Onion; sliced |
| 3 tablespoons | Barley |
| 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 |
| 5 pints | Water |
| \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.