Pearly Scotch Broth Recipes

SCOTCH BROTH

"Add a side of bread to this luscious concoction of lamb, vegetables and barley, and you'll have all a hungry body needs," notes Kelsey Hamilton, Highland Park, New Jersey. "I skim the fat to fit our lighter way of eating."

Provided by Taste of Home

Categories Lunch

Time 3h30m

Yield 4 servings.

Number Of Ingredients 20

Scotch Broth image

Steps:

In a Dutch oven, brown lamb shank in oil on all sides; drain. Stir in water and broth. Insert cloves into onion. Add the onion, carrot, celery and seasonings to the pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is very tender., Remove shank from broth; cool slightly. Remove meat from bone; cut into small pieces. Discard bone. Strain broth, discarding vegetables and seasonings. , Skim fat from broth. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes. , Add the turnips, carrots, leek, salt and pepper. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add lamb; heat through.

Nutrition Facts : Calories 224 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 601mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

Ingredients

1 lamb shank (about 1 pound)
2 teaspoons canola oil
4 cups water
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 whole cloves
1 medium onion, halved
1 medium carrot, halved
1 celery rib, halved
1 bay leaf
1/4 cup minced fresh parsley
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon whole peppercorns
SOUP:
1/3 cup medium pearl barley
1-1/2 cups julienned peeled turnips (1-inch pieces)
1 cup coarsely chopped carrots
1 medium leek (white portion only), thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper

SCOTCH BROTH SOUP

Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! -Ann Main, Moorefield, Ontario

Provided by Taste of Home

Categories Lunch

Time 4h20m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 9

Scotch Broth Soup image

Steps:

In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 499mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.

Ingredients

2 pounds meaty beef soup bones (beef shanks or short ribs)
8 cups water
6 whole peppercorns
1-1/2 teaspoons salt
1 cup chopped carrots
1 cup chopped turnips
1 cup chopped celery
1/2 cup chopped onion
1/4 cup medium pearl barley