Scotch broth


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

This warming Scottish soup is sometimes served as two courses, the unstrained broth followed by the tender meat. Traditionally made with mutton, it is now more often made with lamb.


For the eggs

  • 30 g (1 oz) barley
  • 400 g (12 ¾


  1. Place the barley in a bowl, cover well with cold water and allow to soak for 1-2 hours. Drain the barley and rinse under cold running water. Bring a pan of water to the boil, add the barley and cook for 15 minutes, or until tender. Drain the barley and set aside.
  2. Trim any excess fat from the meat then cut the meat into small cubes. Half fill a medium pan with salt