Ingredients
To make Scotch Broth, you'll need:
- 250g stewing lamb
- 200g pearl barley (soaked overnight)
- 2 big carrots, diced
- 1 medium white onion, diced
- 1 leek, diced
- 1 small swede, diced
- 1 carrot, diced
- 1 tbsp. tomato puree
- 1 tsp. salt
- ¼ tsp. white pepper
- ¼ tsp. ground coriander
- 1l vegetable stock
- 1l cold water
- 1 tbsp. olive oil
Method
- Brown the lamb pieces in a large sauce pan on medium heat in a tablespoon of olive oil.
- Put the lamb in another big pan on a high heat and cover with water and add the vegetable stock.
- Pop in the onion, leek, swede, carrot and tomato puree.
- Rinse the barley and put it in the pan along with the salt, pepper and ground coriander.
- Simmer the soup for an hour until the barley becomes soft and the soup is thick.
- Remove the lamb 20 minutes from the end.
- Let it cool a bit, remove the meat from the bones and discard the bones.
- Cut the lamb in to small pieces and return to the soup.
- Add any more seasoning and water to the soup if necessary and serve.
- Mmmm, delicious!
Nutritional Facts (Per Serving)
Calories 621 | Total Fat 57.5g | Saturated Fat 18.3g | Carbohydrates 20.1g | Fibre 8.6g | Protein 13.3g
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