Ingredients

  1. 1 litre well reduced goose stock from the carcase
  2. 2 large onions – chopped
  3. 2 large potatoes – chopped
  4. 2 large carrots – chopped
  5. 1 med. swede – chopped
  6. 25g / 1oz pearl barley
  7. 25g / 1oz goose fat
  8. Left over goose meat

Method

  1. Melt goose fat in a large heavy based saucepan and add chopped vegetables.
  2. Fry for a few minutes until they start to soften.
  3. Add well flavoured goose stock and bring to the boil, stirring occasionally.
  4. Add pearl barley and simmer the soup for about 1.5 hours.
  5. Before serving add the left over goose meat to the soup.
  6. Serve with plenty of hot crusty bread.