- 2 pounds lamb neck bones, or lamb shanks, excess fat trimmed
- 1/2 cup Scotch whisky
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped leeks
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons minced garlic
- 2 bay leaves
- 1/4 cup pearl barley, rinsed and drained
- 1/2 cup dried or fresh peas
- 1/2 cup shredded cabbage
- 1/2 cup chopped turnip
- 1/4 cup minced fresh parsley
- 4 ounces blue cheese, such as Stilton
In a large, heavy pot over medium-high heat, saute the lamb until brown on all sides. Deglaze with Scotch Whisky. Add the onion, celery, carrots, leeks, salt, and pepper, and saute until soft, about 5 minutes.
Add the garlic and bay leaves and saute for 1 minute. Add the barley, peas, cabbage and turnip, and cover with water by 2 inches. Bring to a boil, then lower the heat to medium-low and simmer uncovered until thick, 1 to 2 hours. Skim any fat from the top.
Remove the meat from the pot with tongs. When cool enough to handle, cut the meat from the bones. Return the meat to the pot, discarding the bones. Stir in the parsley. Place blue cheese in each serving bowl and ladle the hot soup on top. Serve hot.