SCOTCH BROTH
Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread
Provided by Anna Glover
Categories Lunch, Supper
Time 1h45m
Number Of Ingredients 9
Steps:
- Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
- Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
- Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.
Nutrition Facts : Calories 278 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.1 milligram of sodium
SCOTCH BROTH WITH NORTHERN ISLES LAMB SAUSAGE, PEARL BARLEY, AND TURNIPS
I adore pearl barley, yet seldom remember to cook it. But at least once a year, in late spring leaning toward summer, when the weather is still chilly, I suddenly have a notion to make Scotch broth. It is essentially a homespun celebration of root vegetables bolstered by and enriched with lamb. The usual vegetable selection includes leeks, carrots, turnips, rutabagas, kohlrabies, and parsnips. Hamburg parsley, which is grown for its root rather than its leaves and is popular in northern European cooking, is also a good addition, adding herbal appeal. Unfortunately, it is so far not widely available in U.S. markets, but a garnish of fresh parsley nicely fills the herbal niche. Lamb neck and bone-in shoulder chops, the customary cuts for Scotch broth, create a meat broth as the soup cooks. Here, I turn the lamb into sausage and use a quick and convenient-to-make vegetable broth. That way the meat is thriftily stretched while still providing its depth of flavor to the soup. I add a tablespoon of tomato paste for color and a hint of acid: perhaps a shocking sidestep to staunch traditionalists, but I think the soup appreciates it.
Yield serves 4
Number Of Ingredients 10
Steps:
- In a large pot, combine the leek, carrot, turnip, barley, tomato paste, and broth and bring to a boil over high heat. Decrease the heat to maintain a simmer, cover partially, and cook until the barley is tender, about 45 minutes.
- Add the sausage balls and salt and continue cooking until they are firm and rise to the top, about 20 minutes.
- Ladle the soup into individual bowls, garnish with the parsley and black pepper, and serve piping hot.
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
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.
SCOTCH BROTH
The ultimate antidote for cool spring nights, this old-fashioned farmhouse soup with shredded lamb offers sustenance without the heft. Garden-fresh peas lend a lightness, while turnips (which contain good-for-you fiber) add a mildly sweet bite to the meaty broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 3h10m
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Swirl oil into a large, heavy pot over medium-high. Add lamb, bones, and onions; cook until bottom sides of bones turn dark brown, 8 to 10 minutes. Flip, reduce heat to medium, and add celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes. Add 12 cups water, leek trimmings, peppercorns, and parsley stems; season with salt. Bring to a boil; skim foam. Reduce heat and simmer, partially covered, until meat is fork-tender, about 1 1/2 hours. Remove from heat and let stand, uncovered, until fat begins to rise to surface, about 2 hours. Skim fat; strain stock through a fine-mesh sieve, reserving lamb. When lamb is cool enough to handle, trim excess fat, then cut into bite-size pieces and reserve, discarding bones.
- Place stock in a clean pot; add turnips and barley. Bring to a boil, then reduce heat and simmer, partially covered, until barley is just tender and turnips are easily pierced with the tip of a sharp knife, about 20 minutes; transfer turnips to a cutting board. Add leeks to pot and simmer until tender, 5 minutes. Meanwhile, slice turnips lengthwise into 1/2-inch moons and return to pot, along with lamb and peas. Simmer until heated through. Serve, with chopped parsley alongside.
PEARLY SCOTCH BROTH
This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor. Cooking it in the crockpot makes it so easy to have dinner ready in no time. It is suggested that this be served with a Scotch beer or ale and some heavy crusty bread.
Provided by PaulaG
Categories Stocks
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
- Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
- Ladle into serving dishes and garnish with parsley.
- Enjoy!
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
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
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- In a heavy-bottomed pot or Dutch oven, over medium-high, heat the oil and add the lamb pieces, sprinkle the meat with the salt and pepper and sear, about 8 minutes.
- Pour in the chicken stock, scraping up any bits left in the pot from the searing. Stir in the pearl barley, bay leaves and the bundle of fresh herbs. Bring the pot to a boil, reduce the heat to low and simmer for 1 hour with the lid on the pot but slightly ajar.
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- Cook the onions and garlic in the lard or butter until softened, 4-6 minutes. Add the lamb, herbs, barley, split peas, salt and broth. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours. Skim off any foam.
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