Scotch Broth a hearty warming soup ideal for the winter months.  The base of this soup is a good lamb stock you can use this recipe or use lamb stock cubes.  Traditionally this dish was served as a main meal and any vegetables to hand were added.


2 cups–8 oz–250 gm turnips, dicedScotch Broth
2 onions, diced
1 stick of celery, diced
4 leeks, sliced
1/2 cup–3 to 4 oz–75 to 125 gm pearl barley
1/2 cup–4 oz–125 gm dried peas soak these  for 4 hours beforehand
salt and pepper
about 4 pints–2.3 litres of lamb stock


Put the stock into a large pan and bring to the boil

Add the rest of ingredients and simmer gently for about two hours or until the peas and pearl barley have started to become mushy.

Serve with crusty bread spread with cream cheese

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{October 12, 2011} {Tags: , , , , }