Granny Glen's Scotch Broth |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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From The Daily Telegraph (telegraph.co.uk) Ingredients:
2 lbs lamb, neck with bone if possible |
4 ounces pearl barley, soaked overnight |
1 large onion, chopped |
1 large leek, chopped, white and light green part only |
salt and pepper, to taste |
4 turnips, peeled and chopped |
1 small rutabaga, peeled and chopped |
3 large carrots, peeled and chopped |
3 tablespoons fresh thyme leaves |
2 tablespoons fresh parsley, chopped, for garnish |
1 small savoy cabbage, chopped |
1/2 cup frozen peas |
12 cups water |
Directions:
1. Put the water and lamb in a large stock pot. Bring to a boil and cook over medium heat, skimming foam and fat from the top.
2. In a small skillet, saute the onion and leek in the oil until softened. Add to soup. Season with salt and pepper, to taste, and simmer on med-low heat for 30 minutes.
3. Add barley, stir, cover and simmer for 30 minutes.
4. Add all other ingredients, except parsley. Simmer for 20 minutes or until vegetables are tender.
5. If you used meat with bones, take meat out, remove meat from bones and return meat to soup. Discard bones.
6. Garnish with parsley and serve.
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