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Scotch broth
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Prep Time:
25 minutes
25 minutes
Cook Time:
160 minutes
160 minutes
Total Time:
185 minutes
185 minutes
Cozy up with this comforting lamb and pea soup.
Ingredients:
- 9.20 gm olive oil
- 1 medium brown onion, diced
- 2 garlic cloves, thinly sliced
- 3 celery stalks, diced
- 2 small carrots, peeled, diced
- 1 medium swede, peeled, diced
- 3 dried 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 chopped fresh 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.