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Lamb, barely and fennel soup

Posted by: Adrian Richardson | 18 June, 2010 - 2:52 PM

RECIPE: Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

This is a really hearty soup, perfect for those winter days. It is similar to an Irish stew, though a little lighter.

I use lamb shanks and necks to make a rich broth, which I then use to make the soup, I also use the meat from the bones to put into the soup.

To make the broth (stock)

1 lamb neck

2 lamb shanks

2 large onions

3 carrots, peeled and roughly chopped

2 sticks of celery, roughly chopped

2 bay leaves

4 cloves garlic

1 tab whole fennel seeds

1 teaspoon whole peppercorns

1 teaspoon salt

2 litres chicken stock

- Using the largest pot you have place the shanks and neck into the pot

- Cover the bones with cold water and bring to a simmer

- Just before the liquid simmers, skim away any fat or foam that rises to the surface

- When the broth is simmering and all of the fat and foam has been skimmed away

- Add the rest of the ingredients, fill pot with water and simmer gently for 2.5 to 3 hours

- Strain, remove meat from bones and disregard the bones and vegetables

To make the soup

2 litres of the lamb broth (above)

The meat from above recipe, sliced

2 tab butter

2 onions finely diced

4 cloves garlic crushed

2 large head fennel, thinly sliced

½ cup barley soaked over night

2 bunch dill

1 tab thyme roughly chopped

Salt and pepper

In a pot melt butter over a medium heat

Add garlic, onion and sweat for 3 to 4 minutes

Add fennel and stock and barley and bring to the boil, simmer for 1.5 hours until barley is cooked, (I dont mind it overcooked)

Add lamb meat and herbs, season and serve

Great with a squeeze of lemon

Adrian's Fried Chicken

RECIPE: "Southern fried chicken is popular all over the USA, and it's usually cooked in a pressure-fryer, which is a miniature version of the ones used in fast food chains."