Scotch Broth

Author: Canadian Living

Traditional versions of this soup simmer everything – bones and all – for hours. But we like our vegetables less mushy, so we prepare the lamb stock first then finish the soup with fresh vegetables and meat from the stock.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2008

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion diced
  • 1 cup diced celery
  • 1 cup diced peeled carrots
  • 1 cup diced peeled white turnip
  • 1 clove garlic minced
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup pot barley
  • 8 cups lamb stock
  • 1 cup diced peeled potato
  • 2 fresh thyme
  • 1 1/2 cup chopped cooked mutton or lamb neck or stew meat
  • 2 tablespoons chopped fresh parsley

Method

In Dutch oven, heat oil over medium-high heat; saute onion, celery, carrot, turnip, garlic, bay leaf, salt and pepper for about 5 minutes or until softened. Add barley; cook, stirring, for 1 minute.

Add stock and 2 cups (500 mL) water; bring to boil. Add potato and thyme; cover and simmer for about 25 minutes or until vegetables and barley are tender.

Add lamb and parsley; simmer for 5 minutes. Discard bay leaf and thyme sprigs.

Nutritional facts Per serving: about

  • Sodium 448 mg
  • Protein 18 g
  • Calories 233.0
  • Total fat 7 g
  • Cholesterol 44 mg
  • Saturated fat 2 g
  • Total carbohydrate 26 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Scotch Broth

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