Scotch Broth Recipe

Scotch Broth Recipe

Ingredients : Serves 4-6

700 g/1.5 lb scrag end neck mutton or lamb
1.75 liters/3 pts/7.5 cups Chicken Stock
100 g/4 oz/generous 1/2 cup pearl barley

50 g/2 oz peas
1 large carrot, diced

1 large onion, diced
1 turnip, diced
2 celery sticks, diced
Salt and freshly ground black pepper
5 ml/1 tsp chopped parsley

Method :

Put the meat, stock and barley in a large saucepan, bring to the boil, cover and simmer for 1 hour, skimming as necessary. Add the vegetables, season to taste, cover and simmer for a further 1 hour, stirring occasionally. Remove from the heat, take out the bones and skim off the fat. If you wish, leave the soup to cool at this stage so that it is easier to remove the fat, which will solidify on the surface. Add the parsley, adjust the seasoning if necessary, and reheat to serve.

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