Scotch Broth

Name: Scotch Broth
Prep time: 10 h
Cook time: 2 h
Total time: 12 h
Yield: 4 servings
Ingredients: 500g lean neck of lamb; 1 table spoon vegetable oil; 1 large sliced onion; 2 carrots sliced (consider frozen sliced carrots); 2 leeks sliced (try frozen cut leeks, less washing in the preperation of the soup); 1 litre Vegetable stock (use the best stock mix you can for best results); 1 Bay leaf (dried is fine); 5 sprigs fresh parsley (left whole); 55g pearl barley

Paul Higgins

Prep 10 hrs10h

Cook 2 hrs2h

Serves 4

Hearty Winter Soup

↬ Adapted from My recipe book

Ingredients

500 g lean neck of lamb
1 table spoon vegetable oil
1 large sliced onion
2 carrots sliced (consider frozen sliced carrots)
2 leeks sliced (try frozen cut leeks, less washing in the preperation of the soup)
1 litre Vegetable stock (use the best stock mix you can for best results)
1 Bay leaf (dried is fine)
5 sprigs fresh parsley (left whole)
55 g pearl barley

Instructions

Keep screen awake

1
Heart the vegetable oil in a heavy based saucepan and and the lamb pieces, turning them to seal and brown on both sides. Lift out the lamb and set aside until required.
2
Add the carrots, onions and leeks to the saucepan and saute(gently cook) for
3
Return the lamb to the saucepan and add the stock, bay leaf, parley and pearl barley to the saucepan, bring to the boil, then reduce the heat. Cover and simmer for - . Top tip- the collagens in the lamb will melt away and you will have flaky meat. sing neck you get the marrowbone flavour in the soup.
4
Discard the parsley. Lift the pieces of lamb from the broth and allow to cool slightly. Remove the lamb from the bones and any fat and chop the meat. Return meat to the saucepan and reheat gently. Season the broth with salt and pepper to your taste
5
You can make this soup a day ahead, lamb fats will be solid the next day and that surface layer can be discarded from the broth. Reheat and serve

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