Memory Lane Scotch Broth Recipes

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SCOTCH BROTH



Scotch Broth image

The ultimate antidote for cool spring nights, this old-fashioned farmhouse soup with shredded lamb offers sustenance without the heft. Garden-fresh peas lend a lightness, while turnips (which contain good-for-you fiber) add a mildly sweet bite to the meaty broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 3h10m

Yield Serves 6 to 8

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 pounds boneless lamb shoulder in one piece, plus its bones
2 large yellow onions, peeled and quartered
3 celery stalks, coarsely chopped
3 medium carrots, peeled and coarsely chopped
2 medium leeks, washed and trimmed, white and light-green parts cut on the bias into 2-inch pieces, trimmings reserved
1/2 teaspoon whole black peppercorns
Coarse salt
12 parsley stems, plus 1/2 cup leaves, finely chopped
2 medium turnips, peeled and halved (about 1 pound)
1/2 cup pearl barley
1 1/2 pounds English peas, shelled, or 1 1/2 cups frozen peas

Steps:

  • Swirl oil into a large, heavy pot over medium-high. Add lamb, bones, and onions; cook until bottom sides of bones turn dark brown, 8 to 10 minutes. Flip, reduce heat to medium, and add celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes. Add 12 cups water, leek trimmings, peppercorns, and parsley stems; season with salt. Bring to a boil; skim foam. Reduce heat and simmer, partially covered, until meat is fork-tender, about 1 1/2 hours. Remove from heat and let stand, uncovered, until fat begins to rise to surface, about 2 hours. Skim fat; strain stock through a fine-mesh sieve, reserving lamb. When lamb is cool enough to handle, trim excess fat, then cut into bite-size pieces and reserve, discarding bones.
  • Place stock in a clean pot; add turnips and barley. Bring to a boil, then reduce heat and simmer, partially covered, until barley is just tender and turnips are easily pierced with the tip of a sharp knife, about 20 minutes; transfer turnips to a cutting board. Add leeks to pot and simmer until tender, 5 minutes. Meanwhile, slice turnips lengthwise into 1/2-inch moons and return to pot, along with lamb and peas. Simmer until heated through. Serve, with chopped parsley alongside.

SCOTCH BROTH



Scotch broth image

Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread

Provided by Anna Glover

Categories     Lunch, Supper

Time 1h45m

Number Of Ingredients 9

250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas)
1 tbsp vegetable or olive oil
1 large onion, finely chopped
1 leek, washed and sliced
1 medium turnip, peeled and finely chopped
3 carrots, finely chopped
3 celery sticks, trimmed and finely chopped
3 litres lamb stock
200g kale chopped

Steps:

  • Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
  • Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
  • Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.

Nutrition Facts : Calories 278 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.1 milligram of sodium

SCOTCH BROTH SOUP



Scotch Broth Soup image

Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! --Ann Main, Moorefield, Ontario

Provided by Allrecipes Member

Time 3h50m

Yield 6

Number Of Ingredients 9

2 pounds meaty beef soup bones
2 quarts water
6 each whole peppercorns
1 ½ teaspoons salt
1 cup chopped carrots
1 cup turnips, chopped
1 cup chopped celery
½ cup chopped onion
¼ cup medium pearl barley

Steps:

  • In a large kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

Nutrition Facts : Calories 55.2 calories, Carbohydrate 12.4 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 3.1 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 542.9 mg, Sugar 2.8 g

SCOTCHED BROTH



Scotched Broth image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 2h

Yield 8 servings

Number Of Ingredients 10

3 pounds lamb stew meat with bone
8 cups cold water
1/2 cup barley
2 tablespoons butter
2 carrots, peeled and diced
2 ribs celery, diced
1 white turnip, peeled and diced
1 medium onion, diced
Salt and freshly ground black pepper to taste
8 ounces Scotch

Steps:

  • In large soup pot, cover the meat with the water and bring to a boil. Add the barley. Partly cover the pot and simmer for 1 1/2 hours until the meat and the barley are tender, adding more water to take account of the evaporation. Skim the surface of the soup frequently.
  • Remove the meat from the broth. Cut the meat into small pieces, discard the bone and return the meat to the soup pot.
  • Meanwhile, melt the butter in a skillet over medium heat. Add the carrots, celery, turnip and onion and cook for 10 minutes, stirring often. Add the vegetables to the soup and simmer for an additional 10 minutes until the vegetables are tender. Season with salt and pepper, ladle into warmed mugs, and add h 1 ounce of Scotch to each.

Nutrition Facts : @context http, Calories 25, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams

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