Granddad comes every Sunday for dinner and he has got to have his soup. This was a special request as it reminds him of his childhood. In the old days, the lamb was cooked and removed from the pot, then the soup was made. The lamb that made the stock, was then served as the main course, with veg, if you were lucky. You can't make Scotch Broth, without the lamb it just wouldn't be Scotch Broth. Prep time, does not include the overnight soaking, and cooking time excludes, the making of the stock. If you brown your lamb first you will get more flavour.
- The night before soak barley in cold water and put lamb in crock pot and leave overnight, or alternatively boil on stove top then simmer till ready.(I only use some water in the crock pot and add the rest to the cooking pot later).
- Put stock in large soup pot and season.
- Add barley and bring to the boil.
- Add the next four ingredients and simmer till veg and barley are soft, if using flank meat cut some of the meat up and add to soup discarding any fat.
- Add peas and simmer for another 5 to 10 minutes.
- Serve with some crusty bread and enjoy.
Most of the Scotch broths posted are very similar ingredient-wise. PaulaG's version (#134739) is an easy and delicious method if you've got 5-7 hours and a crockpot. Tea Jenny's recipe is based on the same premise, but she suggests only preparing the lamb and stock in the crockpot. Why? It seems so easy and practical to finish it out in the crockpot too. At any rate, they're both top-notch tasting soups. Thanks for the suggestion to brown the lamb first. Every little secret to good soup-making helps.