Name: Scotch broth
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: Serves 4
Cuisine: Scottish
Ingredients: 1 small carrot, finely diced; ½ small turnip, finely diced; 1 small leek, finely diced; ½ small onion, finely diced; 400 g (12 ¾ oz) lamb neck or mutton, boned (ask your butcher to do this); 30 g (1 oz) unsalted butter; 30 g (1 oz) barley; 60 g (2 oz) frozen green peas; 30 g (1 oz) fresh parsley, chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr

Appears in

Soups

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.

Ingredients

For the eggs

30 g (1 oz) barley
400 g (12 ¾

Method

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.
Trim any excess fat from the meat then cut the meat into small cubes. Half fill a medium pan with salt

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Ingredients

For the eggs

Method

Part of