Scotch broth

Name: Scotch broth
Yield: Serves 4–6
Cuisine: British
Ingredients: few leaves of green cabbage, stalks removed; 1 tbsp chopped parsley; sea salt and pepper; sea salt and pepper; 1 small leek, trimmed, slit lengthways and rinsed; 2 carrots, peeled; 1 celery stalk, strings removed if necessary; 1 small turnip, peeled; 200 g (7 oz) neck of lamb fillet; ½ tsp chopped thyme leaves; 2 litres (3½ pints) lamb or chicken stock; 2 litres (3½ pints) lamb or chicken stock; 25 g (1 oz) pearl barley; 50 g (2 oz) dried green or yellow split peas; 50 g (2 oz) dried green or yellow split peas

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

This comforting, stew-like soup is ideal as a main course on a cold winter’s day, with some crusty bread. It is also one of those dishes that almost tastes better the day after it’s made.

Ingredients

50 g (2 oz) dried green or yellow split peas
25 g (

Europe
United Kingdom
Main course
Winter
Soup

Method

Soak the split peas in cold water to cover overnight, then drain and rinse. Soak the pearl barley in a separate bowl of cold water for 1 hour, then drain.
Cut the lamb fillet roughly into 1 cm (½