2 1/2 pounds lamb neck — * see note
8 cups cold water
3/4 teaspoon salt — or to taste
1/2 cup pearl barley — picked over & rinsed
1/2 cup split pease — picked over & rinsed
2 medium leeks, white only — thinly sliced
1 large onion — coarsely chopped
2 large carrots, scrubbed or peeled — cut in 3-4 chunks
2 stalks celery — finely chopped
2 bay leaves
4 sprigs parsley (or 5)
serves 8
*cut lamb into 2″ pieces and trim of excess fat
Rinse the lamb and set it in the bottom of the cooker. Add the water and slowl y bring to the boil. Skim off any solid white skum that forms on the surface. Add the salt and skim again. Add the remaining ingredients. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain h igh pressure and cook for 20 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any e xcess steam to escape. Remove the bay leaves and parsley. Add salt if desired .
Author’s Notes: Try to prepare this soup a day in advance so that, before serv ing, you can remove the fat that congeals on the surface.
Variations: some versions add chunks of rutabaga and chopped cabbage