Old Thyme Turkey Scotch Broth With Barley, Beans and Lentils

READY IN: 26hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • leftover whole cold roast turkey
  • 4
    pints water
  • 1
  • 2
    onions, peeled and diced
  • 2
    large carrots, peeled and diced
  • 1
    small swede or 1 small rutabaga, peeled and diced
  • 2
    large potatoes, peeled and diced
  • 6
    ounces mixed dried pulses, such as split peas, dried beans, red lentils, green lentils, and brown lentils
  • 2
    ounces pearl barley
  • salt and pepper
  • OPTIONAL
  • 1
    large leek, cleaned and cut into small pieces (optional)
  • 1
    stalk celery, cleaned and diced (optional)
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DIRECTIONS

  • THE NIGHT BEFORE:
  • Soak ALL of your dried pulses, beans, lentils and pearl barley overnight. The next morning/day or just before making the broth - discard the water and rinse the pulses well; set to one side until needed.
  • TO MAKE THE TURKEY STOCK.
  • Cut up the turkey in small pieces, place in a large stockpot or saucepan with the thyme and add to the water.
  • Simmer slowly until the bones are quite clean.
  • Take the bones out, discard the skin, and put all the turkey meat to one side; then work the stock through a sieve, making sure there are no small bones left in the stock.
  • When cool, skim the fat of the top.
  • You will be left with turkey stock and chunks of turkey meat.
  • TO MAKE THE BROTH.
  • Place the turkey stock back into a large stockpot or saucepan, then add the turkey meat, and any other cold cuts of turkey you may have.
  • Add the diced onion, diced carrots, diced swede (rutabaga), diced potatoes and all the soaked pulses and the pearl barley. Mix well.
  • Simmer for about 45 minutes to 1 hour, or until the vegetables are soft and the pulses are cooked and do not have a "bite" to them.
  • Add the fresh thyme, then the salt and pepper to taste; simmer for a further 10 to 15 minutes or until piping hot, but NOT boiling.
  • Serve with dumplings, fresh crusty bread, crackers or assorted bread rolls.
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