500 g/1 lb scrag end neck of lamb
1 liter/1 3/4 pts. cold water
1 lg. onion
2 med. celery stalks
1 med. carrotsm. turnip
1 1/2 to 2 level tsp. salt
25 g/1 oz. well-washed barley
4 tbsp. fresh single cream

GARNISH:

2 level tbsp. finely chopped parsley

Cut lamb into small neat sections. Remove as much fat as possible. Put into large saucepan with water. Bring to boil and remove scum. Cover and simmer gently while preparing vegetables.

Chop onion and celery. Cut carrot and turnip into small dice. Add to saucepan with salt and barley. Bring to boil again. Lower heat and cover pan. Simmer very gently for 2 hours. Leave until completely cold. Remove fat and discard.

Bring soup just up to boil. Stir in cream. Ladle into 4 warm soup bowls. Sprinkle each with parsley. Serves 4.