Cut excess fat of the neck of
lamb, in a pot add the pieces to 1L cold water, 1tsp of salt and
the pearl barley.
Bring slowly to boil, skim the soup.
Slice and dice all the vegetables, add them and peas to soup.
Bring to boil then cover and simmer for 2 hours.
Season with salt, pepper and parsley.
( Soup tastes
better if refrigerated overnight and fat scraped off before
Ready to serve !