Photo: Cala
Estimated Nutrition (whole recipe, rough)
1191
Calories
89g
Protein
55g
Fat
79g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs lamb stew meat, diced
- 6 bay leaves, to taste
- kosher salt
- 1/4 cup olive oil
- 2 cups onions, diced
- 2 cups carrots, sliced
- 1 cup celery, diced
- 2 cups parsnips, sliced
- 1 cup pearl barley
- 4-6 cups chicken stock
- 2 cups white wine
- 1/2 teaspoon oregano
- 1/2 teaspoon chopped mint
- fresh ground black pepper
Directions
1
1. Place lamb in a large pot and cover with cold water.
2
2. Add bay leaves and salt; bring to a boil.
3
3. Simmer briskly for for 2 hours.
4
4. In separate large stockpot, heat the olive oil.
5
5. Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
6
6. Simmer for 1 hour.
7
7. Remove from heat, and season with salt, pepper and lemon oil, to taste.
8
8. Serve immediately.
9
Category:New England Recipes
10
Category:New England Soups
Recipe sourced from
fandom