Active Time
25 MIN
Total Time
3 HR 15 MIN
Yield
Serves : 6

How to Make It

Step 1    

In a very large pot, cover the lamb bones with the water. Add the onion, garlic, thyme and bay leaf and bring to a boil. Add a large pinch of salt and simmer over moderately low heat, skimming the surface occasionally, for 1 1/2 hours. Strain the soup base.

Step 2    

In a medium saucepan of boiling water, add the barley, cover and simmer over moderate heat until the barley is tender, about 50 minutes. Drain.

Step 3    

In a large pot, melt 2 tablespoons of the butter. Add the onion and celery and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the soup base, split peas and carrots, cover and simmer over low heat, stirring occasionally, until the peas are almost dissolved, about 1 hour. Add the lamb and turnips, cover and simmer until the turnips are tender, about 15 minutes.

Step 4    

In a small bowl, blend together the remaining 1 tablespoon of butter with the flour to make a paste. Whisk about 1 cup of the soup into the bowl until smooth. Whisk the mixture into the soup. Add the leftover Ancho Gravy and barley and simmer, whisking a few times, until slightly thickened, about 5 minutes. Season with salt and pepper and serve.

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