Hairst Bree

Name: Hairst Bree
Cuisine: British
Ingredients: The beans from 8 broad bean pods, shelled; 1 large onion, chopped small. Vary this selection according to your choice and availability; 1 small yellow and 1 small green courgette, cut into small dice; a few fine leaves of curly kale, or approximately a quarter of a fresh savoy cabbage, shredded very finely; 2 medium-sized new potatoes, scrubbed and cut into small dice; 1 medium-sized white turnip, peeled and cut into small dice; or, 2 or 3 large slices of neep (swede) peeled and cut into small dice; a few small florets of broccoli and cauliflower; 2 medium-sized, or 6 baby carrots, washed and peeled (or scrubbed), cut into small dice; 250 g of peas shelled from the pod; 4 spring onions, finely chopped; a few green beans and/or mange tout, chopped into small chunks

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

Ingredients

2 medium-sized, or 6 baby carrots, washed and peeled (or scrubbed), cut into small dice
1 medium-sized white turnip, peeled and cut into small dice; or,

Europe
United Kingdom
Stew
Scotland
Soup
Summer

Method

Put a neck of lamb in a good-sized soup pot and cover with cold water and a little salt.

Bring to the boil, gently.

Remove any scum with a slotted spoon.

Add 50g of pearl barley, cover the pot with a