Potage Mutton-broth (English Soup)

Ingredients

• 1 carrot
• 1 small turnip
• 2 white parts of leeks
• 1 stick of celery
• half an onion
• butter
• 2 litres light Consommé blanc
• 300 grammes breast and neck of mutton
• 100 grammes pearl barley
• half a spoonful parsley

Instructions

1. Cut the carrot, turnip, leek whites, celery and half onion into a large brunoise.
2. Sweat in butter.
3. Moisten with 2 litres of light Consommé blanc.
4. Add the breast and neck of mutton and the strongly blanched pearl barley.
5. Cook very gently for an hour and a half.
6. Bone the meats and cut them in lozenges; return them to the soup.
7. Finish with half a spoonful of chopped and blanched parsley.