Rich Scotch Broth - lamb soup with barley and veg
Hearty Scottish soup with seared lamb, pearl barley, and a mix of root vegetables and leeks
Ingredients
- 500 g lamb neck or shoulder
- 50 g butter
- 125 g pearl barley
- 70 g dried peas
- salt and pepper
Vegetables
- 2 onion medium size
- 2 carrots
- 1 swede or turnip
- 1 parsnip
- 1 leek
Herbs
- 1 bunch parsley
- 1 bunch chives
- 3 bay leaves
Instructions
- Sear the Meat: Melt butter in a large pot over medium heat. Add lamb and chopped onion. Sear the lamb for 5-7 minutes, browning the meat on all sides and softening the onions.
- Make the Broth: Add enough cold water to cover the meat. Scrape up caramelised bits with a wooden spoon. Bring to a simmer, add parsley stalks and cook for 1 hour.Skim off any fat or foam from the surface for a cleaner broth.
- Finish the Soup: After 1 hour, remove the parsley stalks. Add rinsed barley, dried peas, and chopped vegetables to the pot. Add the green parts of the leek in the last 15 minutes of cooking.
- When done, remove the meat, separate it from the bone, cut or shred, and return it to the pot. Stir in freshly chopped parsley leaves and simmer for a minute or two.
Notes
The total calories for the entire dish is approximately 1,850 calories. This is an estimate and can vary depending on the specific products used. If serving 4 portions, each will be around 462 calories, if serving 6 portions, each will be about 308 calories.