Scotch Broth

 

There’s nothing better than a hearty bowl of Scotch broth. Delicious, traditional Scotch broth is the best for using up leftover lamb and getting the most out of your lamb roast.

This is a family recipe so everything is from scratch. Bones and all are simmered for hours to make a stock full of flavour.

 

 

What makes this soup so amazing is a fresh batch of veggies cooked to perfection along with plenty of pearl barley that makes this soup stick to your ribs.

 

 

 

 

Scotch Broth

Ingredients:

For Broth:

Leftover Lamb, Bones & Meat (leave meat on the bone) (About 500g-1kg)
2 cups water
4 cups chicken broth (900mL)
2 bay leaves
1/2 tsp thyme leaves
1 tsp celery seed
1/4 tsp marjoram
1 large carrot, chopped
2 celery stalks, chopped
1 onion, quartered
parsley
salt
pepper

Soup ingredients:

1 medium carrot, chopped
2 medium potatoes, cubed

1/2 cup pearl barley
1 onion, diced
1 celery stalk, chopped
1/2 tsp thyme
1 tbsp parsley
1 tsp celery seed
1/3 tsp marjoram

 

Directions:

Place all broth ingredients in a large pot and bring to a boil over medium-high heat.. Lower to medium-low and simmer, covered, for 1.5-2 hours.
Strain the broth through a fine mesh strainer into another large pot.
Recover edible lamb from  the bone and discard the rest of the solids.
Chop lamb into small pieces and place in broth along with the soup ingredients.
Bring to a boil, and then simmer for 1 hour or until barley is cooked and soup is thickened.

 

 

*Note: If you have the bones leftover from a lamb shoulder or leg then you probably have enough soup bones to work from.

**Note: I normally use fresh herbs, it’s about 3 sprigs thyme, a small handful of parsley, and a sprig of marjoram if you are going with fresh.