Scotch broth

Recipe from: 1/1/2000 12:00:00 AM

Ingredients 10
Servings 4
Time

Ingredients

  • 30
    ml
    oil
  • 1
    kg
    neck of mutton
  • 1
    large onion, chopped
  • 2
    Litres
    water
  • 75
    g
    pearl barley, soaked overnight and washed
  • 75
    g
    split peas, soaked overnight and washed
  • 1
    leek, sliced
  • 3
    small turnips, diced
  • 3
    carrots, diced
  • 30
    ml
    chopped fresh parsley
 

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.
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.