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Scotch broth
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Prep Time: 25 minutes
Cook Time: 160 minutes
Total Time: 185 minutes
Cozy up with this comforting lamb and pea soup.
Ingredients:
9.20 gm olive oil
1 medium brown onion, diced
2garliccloves, thinly sliced
3celerystalks, diced
2 small carrots, peeled, diced
1 medium swede, peeled, diced
3dried bay leaves
1/2 tsp whole black peppercorns
800g lamb chop
1530.00 gm chicken style liquid stock
110.00 gm pearl barley
125.00 ml frozen peas
40.00 ml finely choppedfresh flat-leaf parsley leaves
Instructions:
In a large saucepan over high heat, heat oil. Add onion, garlic, celery, carrot, and swede. Cook for 5 minutes until onion is softened. Stir in bay leaves, peppercorns, lamb, and chicken stock. Bring to a boil, then reduce heat and simmer covered for 1 hour, skimming off fat as needed.
Place the barley in a bowl and cover it with cold water. Allow it to soak for 1 hour, then drain.
- Remove the pan from heat and take out the lamb.
- Let it cool for 5 minutes and then slice the lamb, discarding the bones, bay leaves, and peppercorns.
- Return the lamb to the pan over high heat and add the barley.
- Cover the pan, bring it to a boil, then reduce to low heat and simmer for 1 hour until the barley is tender.
- Stir in the peas during the last 5 minutes of cooking.
- Finally, add parsley and pepper, stir well, and serve.