Preparation:
combine lamb, water, and wine in a stockpot, over a medium flame bring to a boil, skim well add barley, salt, black pepper, and bay leaves bring to a boil, reduce heat, and simmer for 60 minutes add potatoes, carrots, turnips, onions, leeks, and celery partially cover and simmer for 60 minutes remove and discard bay leaves return to a simmer season to taste with additional salt and pepper ladle into individual bowls or a tureen garnish with scallions and sieved egg yolks serve hot |
