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Scotch Broth Soup Recipe

Lamb stock is made by putting all the leftovers from a roast leg of lamb into a pan with rosemary, bay leaves, water, some carrots and onions to add flavour, salt and pepper. Boil for about one hour, strain through a sieve and use.


2cups–8 oz–250gm carrots, diced—dice all vegetables to about 1/2″–1cm cubes
2 cups–8 oz–250 gm turnips, diced
2 onions, diced
1 stick of celery, diced
4 leeks, sliced
1/2 cup–3 to 4 oz–75 to 125 gm pearl barley
1/2 cup–4 oz–125 gm dried peas soaked for 4 hours
salt and pepper
about 4 pints–2.3 litres of lamb stock, use a stock cube or make your own stock


Put the stock in a large pan.
Add all the ingredients and simmer gently for a couple of hours, so that the peas become mushy and the barley is soft.
Serve with hot bread rolls or oat cakes with cheese.
Garnish with fresh herbs.

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