I’ve no idea if I make this soup the best way, but this is how I do it. Scotch broth involves a lot of chopping. If I get a lamb neck, this is what I make. I adjust the quantities depending on what is available
INGREDIENTS:
- Lamb or mutton neck, around 900g, trimmed of any surplus fat.
- 500g leeks, one left whole, the rest chopped finely
- 50g pearl barley
- 250g carrots, peeled and chopped finely
- 2 onions, finely chopped
- 2 sticks of celery, finely chopped
- 1 turnip, finely chopped
- salt and pepper
- sprig of thyme
- a bayleaf
- finely chopped cabbage
METHOD:
- In a large stock pan, make the basick stock for the soup as follows: Put the lamb neck, the whole leek, carrot, chopped onions, barley, turnip, black pepper and bayleaf into the pan, and cover with water. Bring to the boil slowly and simmer for two hours or more, until the meat is well cooked and easy to remove from the lamb neck.
- Fish out the whole leek and the lamb neck. When the lamb neck is cool enough, get as much meat off it as possible, chop it and return to the soup, along with the chopped leeks and shredded cabbage. Season the soup with salt. (This would be a good point to freeze any for later)
- Bring back to the boil, and simmer gently for a further ten minutes or so before serving. The cabbage and the leeks should still be slightly crunchy.
- Serve with bread, oatcakes or potatoes.