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Scotch broth
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Prep Time:
15 minutes
15 minutes
Cook Time:
120 minutes
120 minutes
Total Time:
135 minutes
135 minutes
Ingredients:
- 4 sprigs fresh thyme
- 4 sprigs fresh continental parsley
- 4 sprigs fresh chives
- 750g lamb neck, cut into 4cm-thick pieces (ask your butcher to do this)
- 1.5L (6 cups) water
- 75g (1/3 cup) pearl barley
- 1 medium brown onion, chopped
- 2 small leeks, chopped, washed
- 2 celery sticks, diced
- 2 medium carrots, peeled, diced
- 1 medium turnip, peeled, diced
- 1.20 gm salt
- Ground black pepper, to taste
- 62.50 ml chopped fresh continental parsley
- Crusty bread, to serve
Instructions:
- Tie thyme, parsley, and chives together with a piece of string to make a fragrant bouquet garni, also known as a faggot in Scotland.
- Trim the lamb of excess fat, then place it in a large heavy-based saucepan with water and bouquet garni. Bring to a boil over medium heat, then reduce to low and simmer covered for 1 hour, skimming any scum from the surface with a slotted spoon.
- Combine the barley, onion, leeks, celery, carrots, turnip, salt, and pepper in a pot. Simmer covered for 1 hour until vegetables are tender. Remove from heat and discard the bundle of herbs.
- After lifting the lamb out of the soup with a slotted spoon, let it cool for 10 minutes. Next, separate the meat from the bones, chop it into small pieces, and discard the bones. Put the lamb back into the soup and warm it over low heat. Stir in the parsley, taste, adjust seasoning if needed, and serve with crusty bread.