Recipe Junction

Our Favorite Recipes'

Scotch Broth,
otherwise known as lamb and barley soup

Scotch Broth, otherwise known as lamb and barley soup, used to be popular in East Coast restaurants. A New York winter shopping ritual used to be stopping at the cafe in the Lord & Taylor department store for a steaming bowl of Scotch Broth.

Scotch Broth is a plain but hearty soup. I jazz up my version with wine, garlic and rosemary. In addition to being appropriate for Boxing Day, this soup is ideal for nursing a hangover on New Year's Day.

Scotch Broth

Makes 8 servings

• 2 pounds lamb stew meat, cut into 1-inch cubes
• 7 cups water
• 1 tablespoon low-sodium soy sauce
• 1 cup dry white wine
• 3 garlic cloves, minced
• ½ cup pearl barley
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 large yellow onion, diced
• 1 turnip, diced
• 2 teaspoons minced fresh rosemary
• Salt and pepper

Combine the lamb, water, soy sauce, white wine and garlic in a large pot and simmer 20 minutes. Skim away any foam or fat. Add the barley and simmer for 40 minutes.

Add the vegetables and rosemary, and simmer for 30 minutes, or until the vegetables are tender. Add water during cooking as necessary. Season with salt and pepper to taste. May be served immediately or reheated for later use.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon