Scotch Broth

PaulaG's Note:

This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor. Cooking it in the crockpot makes it so easy to have dinner ready in no time. It is suggested that this be served with a Scotch beer or ale and some heavy crusty bread.

• Total Time: 6 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 4

• 2 shoulder lamb chops
• 1⁄3; cup pearl barley
• 1 large carrot , peeled and cubed
• 2 leeks , white part only, cut into 1/2-inch pieces
• 1 -2 celery rib , thickly sliced
• 6 cups water
• salt
• pepper
• ¼ cup parsley , chopped

Directions:

1. In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
2. Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
3. Ladle into serving dishes and garnish with parsley.
4. Enjoy!

Reviews

[SouthernMyst]

Delicious! We did use lamb stock cubes in addition to the water, since we had some. Hubby wanted scotch broth; I'd never had it; he's only had it out of cans before (*shudder*). I tried your recipe, and it was just as easy as opening a can, but worlds better! Likely about the same price, too. I'm usually very picky about soup, but this was stellar! Fabulous, easy, really great comfort food.

[ladyfingers]

So tasty and easy. Like another reviewer noted, lamb and leeks are personal favorites, and a winning combination in this recipe. Thanks, PaulaG, for sharing this very comforting soup.