Scotch Broth Soup Recipe

Scotch Broth is a great soup for winter days, thick and hearty in texture with great fresh flavours. Above are the main ingredients for the soup recipe and below is a picture of the lamb stock I made using a lamb bone for the Scotch broth. Lamb stock is made by putting all the leftovers from a roast leg of lamb into a pan with rosemary, bay leaves, water, some carrots and onions to add flavour, salt and pepper. Boil for about one hour, strain through a sieve and use. Ingredients for Scotch Broth Recipe

2cups--8 oz--250gm carrots, diced---dice all vegetables to about 1/2"--1cm cubes

2 cups--8 oz--250 gm turnips, diced

2 onions, diced

1 stick of celery, diced

4 leeks, sliced

1/2 cup--3 to 4 oz--75 to 125 gm pearl barley

1/2 cup--4 oz--125 gm dried peas soaked for 4 hours

salt and pepper

about 4 pints--2.3 litres of lamb stock, use a stock cube or make your own stock

Method

Put the stock in a large pan.

Add all the ingredients and simmer gently for a couple of hours, so that the peas become mushy and the barley is soft.

Serve with hot bread rolls or oat cakes with cheese.

Garnish with fresh herbs.

Scotch Broth soup ready to simmer.

Check out the Archives and labels below for other ideas using these vegetables, just click on the Labels.