Scotch Broth
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.
Servings: 6
Ingredients:
| 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% |
-
1 tbsp (15 mL) vegetable oil
1 onion, diced
1 cup (250 mL) diced celery
1 cup (250 mL) each diced peeled carrot and white turnip
1 clove garlic, minced
1 bay leaf
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) pot barley
8 cups (2 L) Lamb Stock
1 cup (250 mL) diced peeled potato
2 sprigs fresh thyme (or 1/4 tsp/1 mL dried)
1-1/2 cups (375 mL) chopped cooked mutton or lamb neck or stew meat
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In Dutch oven, heat oil over medium-high heat; sauté 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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