Scotch Broth
photo by Tea Jenny
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Yields:
-
2 qts. soup
- Serves:
- 6-8
ingredients
- 2 lbs lamb necks, cut into 6 pieces (or shoulder with bones)
- 2 quarts cold water
- 2 tablespoons barley
- 2 teaspoons salt
- 1⁄8 teaspoon fresh ground pepper
- 1⁄2 cup carrot, finely chopped
- 1⁄2 cup turnip, finely chopped
- 1⁄2 cup onion, finely chopped
- 1⁄2 cup finely chopped leek, including 2 inches of green
- 1⁄2 cup finely chopped celery
- 1 tablespoon finely chopped parsley
directions
- Place the lamb in a heavy 4-5 quart casserole and add the water. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
- Add the barley, salt, pepper, and reduce heat to low, and simmer partially covered for 1 hour. Add the carrots, turnips, onions, leeks, and celery, partially cover again, and cook for 1 hour more.
- With a slotted spoon, transfer the lamb to a plate and pull or cut the meat away from the bones. Discard the bones, fat and gristle, and cut the meat into 1/2 inch cubes. Return the meat to the soup and simmer for 2 or 3 minutes to heat it through.
- Taste for seasoning. Sprinkle with parsley before serving.
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Reviews
-
This is my FIL's favourite soup of all time and I make it regularly for him. I must say that this is exactly! the same as mine, but I don't usually measure anything I just chuck it in the pan by eye. You have got this spot on for authenticity. I just love it, as I am on my comfort zone. I live in Scotland. I would just say, you have to use a lot of salt and pepper it does need it. Thank you for posting. Made for ZWT#6 2010.
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