Scotch Broth
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 233 |
| pro | 18 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 26 g |
| fibre | 3 g |
| chol | 44 mg |
| sodium | 448 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 16 |
| vit A | 36 |
| vit C | 42 |
| folate | 10 |
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.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 cup diced celery
- 1 cup diced peeled carrots
- 1 cup diced peeled white turnips
- 1 clove garlic, minced
- 1 bay leaf
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup pot barley
- 8 cups lamb stock
- 1 cup diced peeled potatoes
- 2 sprigs fresh thyme
- 1-1/2 cups chopped cooked mutton or lamb neck or stew meats
- 2 tbsp chopped fresh parsley
Preparation
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.
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.
Source : Canadian Living Magazine: April 2008
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