European
European - British - Soups
Scotch Broth
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 3 stock cubes ((lamb, veg, or chicken))
- • 1 L boiling water
- • 400 g diced lamb
- • 75 g pearl barley
- • 2 onions, (peeled and diced)
- • 2 carrots, (peeled and diced)
- • 2 potatoes, (peeled and diced)
- • 300g swede, (peeled and diced)
- • 1 leek (sliced)
- • 2 bay leaves
- • salt and freshly ground black pepper, (to taste)
- • 1 handful fresh parsley, (finely chopped)
Preparation Steps
1
Phase 1
Dissolve the stock cubes in the boiling water.
2
Phase 2
Add all the remaining ingredients apart from the parsley, salt, and pepper, to a large saucepan with a lid. Pour over the stock.
3
Phase 3
Mix well, set on a medium heat, and bring to the boil. Lower the heat and simmer covered for 1 hour.
4
Phase 4
When all the veg is cooked and the pearl barley is tender, remove a couple of ladles of veg and stock, then blitz it in a food processor — or use a stick blender until it's smooth.
5
Phase 5
Add this back into the soup and stir. This will thicken it slightly.
6
Phase 6
Season to taste with salt and pepper, sprinkle over the parsley, and serve!