Scotch Broth
Over a year ago
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Ingredients
- 500g Lamb mince
- 1 litre Lamb Stock
- 125g Pearl barley
- 125g Peas, frozen
- 1 Bouquet garni
- 1 large Leek, washed and sliced
- 1 small potato, peeled & diced
- 1 onion, finely chopped
- ½ Medium swede, peeled & diced
- 2 large carrots, peeled and sliced
- 125g cabbage, shredded fine
- 1 tbsp Parsley, finely chopped
- Cornflour, as necessary
- Salt & Pepper
Accompaniment
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Description
This Main Course soup was an experiment which worked brilliantly!
I adapted the recipe from a Readers' Digest tome - "Farmhouse Cookery - recipes from the Country Kitchen".
Method
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1
1. Dry fry the mince until starting to frizzle and caramelise, drain the fat, remove and set aside.
2. Fry the onion in a little of the lamb fat, until softened.
3. Re-introduce the mince, then add the stock, barley, bouquet garni, leek, swede and carrots and simmer for as long as it takes for the vegetables and barley to be cooked. (10+ minutes, for the barley). Skim off any fat that rises to the surface.
4. Add the cabbage and peas, adjust seasoning (I found it needed quite a lot of salt and pepper) and continue to simmer until the cabbage is cooked.
5. Thicken with cornflour.
6. Garnish with parsley.
Serve with crusty bread and a lot of time to eat it in. You can't hurry the eating of this soup and it would be perfect for bonfire night when you're outdoors and need something hearty and warming.
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