Irish Farm Broth is a substantial meal in one and traditionally made with lamb or mutton each serving is topped with a floury boiled potato.
With a mixture of vegetables in a thick soup the Irish farm broth is extremely popular in Ireland. You may also find people referring to this broth as vegetable soup.
One of the great things about this meal is that it can kept overnight in a large pot for 2nd servings the next day. Like traditional Irish stew this soup is best served during the cold months of the year.
The ingredients for making Irish Farm House Broth
- 1lb neck of lamb
- 1 to 2 tablespoons dried split peas, soaked overnight
- 4 to 5 pints water
- 2 tablespoons pearl barley
- 1 onion, peeled and chopped
- 2 carrots, peeled and sliced
- 2 sticks of celery, trimmed and sliced
- 1 small turnip, peeled and chopped
- 1 heaped tablespoon fresh chopped parsley
- 1 small freshly boiled potato per serving
How to prepare the broth
Place the meat, peas and water into a pan.
Bring to the boil, skim, then cover and simmer for ½ hour.
Add the pearl barley, vegetables and salt, bring back to the boil and simmer for a further ½ hour.
Remove the meat and when cool enough to handle remove the bone and cut the meat into pieces.
Return the meat to the soup, add the parsley bring back to the boil and simmer for 15 minutes.
You can also boil potatoes in the soup or boil them separately but each bowl of farm soup should be served with at least one potatoes.
Its also recommended to serve this soup with home-made bread and butter.
This article was first published on 14-03-2010 and last modified on 25-10-2015.