Hearty Scotch Broth
Equipment
- large heavy saucepan
Ingredients
- 900 g 2lb neck of lamb, cubed
- 1 turnip chopped
- 1 large onion chopped
- 3 leeks chopped
- 50 g pearl barley
- ½ small white cabbage shredded
- 1 bouquet garni
- Salt and freshly ground black pepper
- 1 large carrot chopped
Instructions
- In a large heavy saucepan, combine the cubed lamb and 1.
- 8 liters (3pt) of water.
- Bring to a boil, skimming off any scum from the surface.
- Stir in the onion, pearl barley, and bouquet garni.
- Bring the soup back to a boil, partially cover the pan, and simmer gently for 1 hour.
- Add the remaining vegetables and season with salt and pepper.
- Bring to a boil again, partially cover, and simmer for an additional 35 minutes.
- Use kitchen paper to skim surplus fat from the top of the soup.
- Discard the bouquet garni and serve the Scotch broth hot.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 28 g | Protein: 20 g | Fat: 14 g | Fiber: 8 g | Sugar: 7 g
