Granny Glen's Scotch Broth

Name: Granny Glen's Scotch Broth
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 12
Cuisine: British
Ingredients: 2 pounds Neck of Lamb or Mutton; 4 ounces Pot Barley. or if you must pearl barley. soaked overnight; 3 ounces split green peas. (soaked overnight) or you can use fresh or frozen peas added near the end of cooking; 1 large onion. peeled and chopped; 1 large leek. peeled and chopped; 4 Turnips. peeled and chopped; 1 small Swede. peeled and chopped; 3 large Carrots Peeled and Chopped; 3 tablespoons Fresh Thyme leaves; 2 tablespoons Fresh Parsley. chopped; 1 small Savoy Cabbage. chopped. this is optional. we also like to use January king; 3 quarts Water. you might need more to let the finished broth down if you think it is too thick

John Glen Over a year ago 13,331 views

Prep: 15 mins

Cook: 90 mins

Serves: 12

British Soup ❄️ Winter

Ingredients

2 pounds Neck of Lamb or Mutton
4 ounces Pot Barley. or if you must pearl barley. soaked overnight
3 ounces split green peas. (soaked overnight) or you can use fresh or frozen peas added near the end of cooking
1 large onion. peeled and chopped
1 large leek. peeled and chopped
4 Turnips. peeled and chopped
1 small Swede. peeled and chopped
3 large Carrots Peeled and Chopped
3 tablespoons Fresh Thyme leaves
2 tablespoons Fresh Parsley. chopped
1 small Savoy Cabbage. chopped. this is optional. we also like to use January king
3 quarts Water. you might need more to let the finished broth down if you think it is too thick

Accompaniment

Description

Traditionally Scotch broth is a bit of everything thrown into the pot and is quite a substantial soup

Method

1
Heat over a medium flame heat the lard or cooking oil and add the chopped onion and leek, once softened not browned add the water and the lamb bring to a boil, and skim off any fat from the top. After boiling for about 30 minutes add the soaked barley and peas bring back to a boil reduce the heat and simmer for another 30 minutes add the remaining vegetables and thyme leaves and season to taste and cook a further 20 minutes or until the vegetables are tender. If used, remove the bone, strip off the meat, and return to the pan discard the bone, add the parsley as a garnish before serving.

Chef's Tips

Pot barley is different from pearl barley this is the whole grain is a good source of protein, fibre and niacin (vitamin B3), as well as the trace minerals calcium, magnesium, phosphorus and potassium. It wants soaking overnight or for at least eight hours, just cover with boiling water, and leave to soak drain the following day. The soaking makes the barley more eatable and cuts down the cooking time.