 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
|
I grew up eating Campbell's Scotch Broth soup but when I tried it as an adult it was lacking. So I came up with my own version. This is a hearty soup for a cold day. Note: I usually make this soup ahead of time so I can refrigerate it and skim off any fat from the lamb. Ingredients:
2 lbs lamb stew meat, with bones (neck bones) |
2 cups water |
5 cups beef broth |
1 bay leaf |
1 1/2 stalks celery, 1/2-inch dice |
1 large carrot, peeled and cut into 1/2-inch dice |
1 turnip, peeled and cut into 1/2-inch dice |
1 onion, diced |
1 leek, white and light green part only, cut into 1/4-inch slices |
1/4 teaspoon dried thyme |
1/2 cup barley |
salt |
pepper |
garlic powder |
Directions:
1. Season the lamb with salt, pepper and garlic powder.
2. Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
3. Put the beef broth, water, bay leaf and lamb into a soup pot.
4. Bring to a boil, reduce heat and simmer, covered, for 1 hour.
5. Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
6. Return the meat to the pot and add the vegetables, barley and thyme.
7. Cover and simmer for 1 hour.
8. Add salt and pepper to taste.
|
|