Recipe by Pesto lover
From The Daily Telegraph (telegraph.co.uk)
Top Review by breezermom
This is a yummy vegetable soup, but why is it called Scotch broth? It is full of veggies and bits of lamb! I kept thinking that all the veggies were going to release lots of liquid and make it more "brothy", but that didn't happen. However, I have no complaints. The calorie content is wonderful, and lots of wonderful veggies. I made as posted, but will need to try more seasoning than just thyme leaves and parsley. This is a nice hearty and filling soup. Thanks for sharing! Made for ZWT8.
- 907.18 g lamb, neck with bone if possible
- 113.39 g 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
- 44.37 ml fresh thyme leaves
- 29.58 ml fresh parsley, chopped, for garnish
- 1 small savoy cabbage, chopped
- 118.29 ml frozen peas
- 2839.08 ml water
Directions See How It's Made
- 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.
- 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.
- Add barley, stir, cover and simmer for 30 minutes.
- Add all other ingredients, except parsley. Simmer for 20 minutes or until vegetables are tender.
- If you used meat with bones, take meat out, remove meat from bones and return meat to soup. Discard bones.
- Garnish with parsley and serve.