Scotch broth is very much what you make it. But its quality does depend on obeying some simple rules. First, you must have lamb or mutton stock, so this is the ideal winter soup to make the day after you have had some roast lamb because you can use the bone to form the basis of the stock. Put your lamb bone to simmer in
Add all the ingredients to the stock. Simmer gently for a couple of hours, making sure that the peas become mushy and the barley expands and becomes soft and white. If you wish, add a few ounces of kale 10 minutes before the end of the cooking time. Check the seasoning and serve.
© 1988 Keith Floyd estate. All rights reserved.