The Best Scotch Broth You've ever tasted
- Large amount of Lamb bones
- 2 sticks celery
- 2 large carrots
- 1 large onion,
- 4 turnips
- 2 large potatoes peeled and diced
- 1/2 a diced swede and or butternut squash
- four or five leaves of spring greens or dark green cabbagae
- cup of Pearl Barley
- 2 pints milk
- 2 bay leaves, sprig of fresh thyme
- salt and pepper to taste
- This recipie relies on your local butcher leaviing some meat on the bones if you get the bones with hardly any meat on them, you can still make the soup, but may have to add any cooked lamb. ie. left overs from Roast Lamb.
- 1) Roast Lamb bones in med hot oven for about 40 minutes.
- 2) In the meantime, dice all the vegetables in to cubes and shred the cabbage
- 3) soak the pearl barley in a cup of water.
- 4) sweat all the vegetables for about 20 mins but do not colour them
- 5) When Lamb bones are done, take the bones out of the oven and carefully remove any excess meat. Put the bones in to a saucepan with 1 onion, 1 carrott, stick of celery and and boil for at least 1 hour to make stock. (or, if you cant be bothered to do this, buy fresh lamb stock, or use lamb stock cubes but taste won't be the same.
- 6)Once you have stock, reduce the liquid by half to intensify the taste
- 7) Add all the vegetables, pearl barley and milk and Lamb meat. simmer the soup for 20 mins. Serve with hot crusty bread
The whole idea behind this soup is to use up any vegetables that either have not been used at the end of the week or are left over. if they are left overs the cooking time will be reduced as the veggies will be cooked already.