European
European - British - Soups
Vegetarian Scotch Broth Recipe
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
- • 2 carrots (100g)
- • 1 onion (100g)
- • 1 stick of celery (100g)
- • 1 leek (100g)
- • 1 small neep (150g)
- • 110g pearl barley (1/2 cup)
- • 70g split dried peas - ideally green but yellow is fine (1/3cup)
- • Salt and Pepper to taste
- • 2.5 litres of vegetable stock
- • 30g butter/oil
- • 2 tbsp parsley
- • 150g kale (a few handfuls) or cabbage
Preparation Steps
1
Phase 1
Finely chop the onion, leek, and celery.
2
Phase 2
Dice the carrots and peel and dice the neep.
3
Phase 3
Melt the butter/oil in a large pot.
4
Phase 4
Add the onion, leek, and celery and allow to sweat for 5 minutes, but not brown.
5
Phase 5
Add the carrots, neep, barley, split peas and stock.
6
Phase 6
Bring to the boil before turning down to simmer for 1 hour.
7
Phase 7
If you’re using cabbage add 10 minutes before the end or 5 minutes for kale.
8
Phase 8
Season with salt and pepper to taste.
9
Phase 9
Stir through parsley just before serving.