Scotch Broth

• Ready In: 0 mins
• Serves: 6

Ingredients

• 2  lbs stewing lamb
• 2  quarts water
• 1  cup leek, chopped
• 2  teaspoons salt
• 1  sprig fresh parsley
• 1⁄2 cup pearl barley
• 1  cup carrot, chopped
• 6  peppercorns
• 2  bay leaves
• 1⁄4 cup fresh parsley, chopped

Directions

1. Cut lamb into small cubes.
2. Place in deep pot with barley. Cover well with cold water. Bring to a boil.
3. Skim off the foam, then simmer about 1/2 hour.
4. Add carrots, leek, bay leaves, peppercorns, salt and a sprig of parsley. Bring to a boil again; reduce heat and simmer, stirring occasionally, for 1 hour.
5. Stir in chopped parsley and heat through.
6. Serve with hot crusty bread.