Scotch broth

Name: Scotch broth
Yield: 4 servings
Cuisine: Boil
Ingredients: 30.00 ml oil; 1.00 kg mutton neck; 1.00 onion large, chopped; 2.00 Litres water; 75.00 g pearl barley soaked overnight; 75.00 g split peas soaked overnight, rinsed; 1.00 leeks sliced; 3.00 turnips small, cubed; 3.00 carrots diced; 30.00 ml fresh parsley chopped

4 servings

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Mutton

By Food24 November 03 2009

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Ingredients (10)

30.00 ml	oil
1.00 kg	mutton — neck
1.00	onion — large, chopped
2.00 Litres	water
75.00 g	pearl barley — soaked overnight
75.00 g	split peas — soaked overnight, rinsed
1.00	leeks — sliced
3.00	turnips — small, cubed
3.00	carrots — diced
30.00 ml	fresh parsley — chopped

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Method:

In a large saucepan, heat oil and brown lamb, add onion and sauté for 1 minute.
Add water to cover, bring to the boil and skim off any deposits on the surface.
Add presoaked barley and peas, and simmer for 30 minutes.
Add remaining ingredients, except parsley, and continue to cook gently for a further 1/2 hour.
Remove neck of lamb and allow to cool.
Trim off meat, chop it roughly and return to soup, discarding bones.
Just before serving, garnish with parsley.