Lamb, Leek And Potato Soup

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Washington Post


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1 tablespoon olive oil

1 pound boneless leg of lamb, trimmed of all fat, cut into 1/2-inch dice

1 1/4 pounds leeks (see NOTE)


1 1/2 teaspoons ground cumin, or to taste

Freshly ground black pepper

4 cups low-sodium or homemade chicken broth

2 cups water

1/4 cup pearl barley (see headnote)

1/2 pound all-purpose potatoes, peeled and cut into 1/4-inch dice

1 large parsnip, peeled and woody core removed, the remaining flesh cut into 1/4-inch dice

1 or 2 tablespoons chopped fresh parsley (optional)

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