SCOTCH BROTH II
This soup takes time to prepare for a special occasion. It needs overnight refrigeration but it is well worth the effort. Garnish with fresh parsley.
Provided by MC
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 12h25m
Yield 8
Number Of Ingredients 12
Steps:
- To make the stock, put the lamb shanks, 3 onions, 3 turnips, 2 carrots, peppercorns and water in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 3 hours. Skim the surface as required.
- Remove the shanks and any meat that has fallen off the bones and cool slightly. Remove the meat from the bones and finely chop, then cover and refrigerate. Strain the stock, discarding the vegetables. Cool the stock and refrigerate overnight, or until the fat has set on top and can be spooned off.
- Cover the barley with water and soak for 1 hour.
- Put the stock in a large pan and gently reheat. Add the drained barley, extra carrot, onion, leek, celery and turnip. Bring to a boil, reduce the heat and simmer for 30 minutes, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 5 minutes. Season well and serve with parsley.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 24.4 g, Cholesterol 91.9 mg, Fat 17.6 g, Fiber 5.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 171.3 mg, Sugar 7.6 g
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seema malik
[email protected]This soup is delicious! I especially love the way the lamb and vegetables meld together.
Leon likes frogs
[email protected]This Scotch broth is a bit bland for my taste. I would add more salt and pepper next time.
Paul Kapatwa
[email protected]I love that this recipe uses pearl barley. It gives the soup a nice chewy texture.
Alamgir Oman
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Adnan Shah Tv
[email protected]I've never made Scotch broth before, but I'm so glad I tried this recipe. It's easy to make and very tasty.
Shelley James
[email protected]This Scotch broth is a great way to use up leftover lamb. It's also a very hearty and flavorful soup.
Chamila Pathiraja
[email protected]This soup is delicious! I especially love the way the lamb and vegetables meld together.
Neema Mikidadi
[email protected]This Scotch broth is a bit bland for my taste. I would add more salt and pepper next time.
Anthony Watring
[email protected]I love that this recipe uses pearl barley. It gives the soup a nice chewy texture.
Sachin Awasthee
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Ellie McCarthy
[email protected]This Scotch broth is easy to make and very tasty. I would definitely make it again.
Single Vithu
[email protected]I've never had Scotch broth before, but I really enjoyed this recipe. It's a great way to use up leftover lamb.
Williams Connel
[email protected]This Scotch broth is good, but it's not my favorite. I found the broth to be a bit too thick and the vegetables to be a bit too mushy.
Alam Esha
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. The Scotch broth is delicious! It's the perfect soup for a cold winter day.
Dorcas Makiese
[email protected]This soup is amazing! I love the combination of lamb, vegetables, and barley. It's so hearty and flavorful.
Chibueze Wisdom A
[email protected]I've made this Scotch broth recipe several times now, and it's always a winner. It's easy to make, and the results are always delicious. The broth is rich and flavorful, and the vegetables are cooked perfectly.
Hicham El Hajj
[email protected]This Scotch broth was a hit with my family! It was flavorful, hearty, and comforting. I especially loved the addition of pearl barley, which gave the soup a nice chewy texture.