Lamb and Vegetable Soup
Age: 6 months +
1 lamb shank
1 stalk celery, sliced
1 carrot, chopped
1 onion, chopped
1/4 cup pearl barley
1/4 cup split peas
1 litre homemade vegetable stock
1. Place all the ingredients in a large pan. Cover and bring to the boil. Simmer gently until the meat easily comes off the bone, about 1 1/2 hours.
2. Remove all the meat from the shank and return to the soup mixture. Discard the bone.
3. Blend or mouli the soup until smooth. This may need to be done in batches.