Granny Glen's Scotch Broth

Submitted by Pesto lover

"From The Daily Telegraph (telegraph.co.uk)"

 

• Ready In: 2hrs
• Ingredients: 13
• Serves: 12

ingredients

• 2 lbs lamb, neck with bone if possible
• 4 ounces 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
• 3 tablespoons fresh thyme leaves
• 2 tablespoons fresh parsley, chopped, for garnish
• 1 small savoy cabbage, chopped
• 1⁄2 cup frozen peas
• 12 cups water

directions

1. 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.
2. 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.
3. Add barley, stir, cover and simmer for 30 minutes.
4. Add all other ingredients, except parsley. Simmer for 20 minutes or until vegetables are tender.
5. If you used meat with bones, take meat out, remove meat from bones and return meat to soup. Discard bones.
6. Garnish with parsley and serve.

Reviews

[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.