Scotch Broth
"This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening."
photo by HapaGirl
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3 lbs lamb breast (with bone) or 3 lbs stewing lamb (with bone)
- 8 cups cold water
- 1⁄2 cup pearl barley
- 2 tablespoons butter
- 2 carrots, peeled and diced
- 1 turnip, peeled and diced
- 2 celery ribs, diced
- 1 onion, diced
- seasoning
directions
- In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
- Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
- Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
- Remove meat from broth; cut meat from bone and cut in small pieces.
- Discard the bones and return the meat to the soup.
- Continue simmering.
- In a skillet, melt the butter over medium heat.
- Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
- Add the vegetables to the soup.
- Simmer for about 10 minutes, or until the vegetables are tender.
- Add salt, pepper, and seasonings to taste.
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Reviews
-
A soup lovers dream! I used meaty lamb shanks and added 6 beef bouillion cubes to the water. I substituted rutabega for the turnip, added a chopped parsnip, 2 pressed garlic cloves, bay leaf and a bit of white wine once the veggies where tender. This is a hearty main dish soup that can only be improved by some buttered crusty bread for dunking! -
great great recipe! I made a few changes - stewed the lamb shanks for a couple hours and used half beef broth instead of just water. this is one of those recipes where you almost want to make it a day ahead and refrigerate - the next day the flavors were even better together! -
This is a great soup and was received with fantastic reviews by my family. I would highly recommend this recipe to anyone and will be making it again. -
Simple and delicious! I just substituted the turnips for a large leek and also added 1/2 cup of dried split peas. Slainte! -
I use the left over lamb roast to create the stock, and add a few beef bullion cubes too. I chill the stock overnight and discard the hardened fat from the surface and then I add the veggies, barley etc. It's a great soup - economical, low calorie, high fiber, and good tasting!
see 4 more reviews
Tweaks
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Used 2 lamb shanks. A bit smelly during broth creation. Used large parsnip in place of turnip. Found that soup was flat before adding salt and pepper. Added some basi leavesl. Think some parsley could improve flavor. All-in-All a very favorable soup reminiscent of Campbell's.
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Simple and delicious! I just substituted the turnips for a large leek and also added 1/2 cup of dried split peas. Slainte!
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great great recipe! I made a few changes - stewed the lamb shanks for a couple hours and used half beef broth instead of just water. this is one of those recipes where you almost want to make it a day ahead and refrigerate - the next day the flavors were even better together!
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
