Scotch broth

Recipes / Soups

Warm the heart and soul with this delicious lamb and pea soup.

Recipe «Scotch broth» presented in category Recipes / Soups, to prepare this dish you will need no more 2:40 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp olive oil, 1 medium brown onion, diced, 2 garlic cloves, thinly sliced, 3 celery stalks, diced, 2 small carrots, peeled, diced , 1 medium swede, peeled, diced, 3 dried bay leaves, 1/2 tsp whole black peppercorns , 4 lamb neck chops, trimmed, 6 cups chicken stock, 1/2 cup pearl barley, 1/2 cup frozen peas, 2 tbsp finely chopped fresh flat-leaf parsley leaves.

Ingredients:

  • 2 tsp olive oil 
  • 1 medium brown onion, diced 
  • 2 garlic cloves, thinly sliced 
  • 3 celery stalks, diced 
  • 2 small carrots, peeled, diced 
  • 1 medium swede, peeled, diced 
  • 3 dried bay leaves 
  • 1/2 tsp whole black peppercorns 
  • 4 lamb neck chops, trimmed 
  • 6 cups chicken stock 
  • 1/2 cup pearl barley 
  • 1/2 cup frozen peas 
  • 2 tbsp finely chopped fresh flat-leaf parsley leaves 

Instructions

  1. Heat oil in a large saucepan over high heat. Add onion, garlic, celery, carrot and swede. Cook, stirring, for 5 minutes or until onion is softened. Add bay leaves, peppercorns, lamb and chicken stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour, skimming off fat.
  2. Meanwhile, place barley in a bowl. Cover with cold water. Set aside for 1 hour. Drain.
  3. Remove pan from heat. Remove lamb. Cool for 5 minutes. Slice lamb, discarding bones. Discard bay leaves and peppercorns. Return lamb to pan over high heat. Add barley. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until barley is tender, adding peas in last 5 minutes. Add parsley and pepper. Stir to combine. Serve.