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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (307g) Recipe makes 8 servings The following items or measurements are not included below: 3 lbs lamb breast |
||
| Calories 87 | ||
| Calories from Fat 27 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.1g | 4% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 55mg | 2% | |
| Potassium 159mg | 4% | |
| Total Carbohydrate 13.8g | 4% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 2.1g | ||
| Protein 1.7g | 3% | |
Scotch Broth
By: Mille® ™
Jan 9, 2002
This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening.
SERVES 8
Ingredients
- 3 lbs lamb breast or stewing lamb (with bone)
- 8 cups cold water
- 1/2 cup pearl barley
- 2 tablespoons butter
- 2 carrots, peeled and diced
- 1 turnip, peeled and diced
- 2 celery ribs, diced
- 1 onion, diced
- seasoning
Directions
1
In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.2
Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.3
Add more water to adjust for any evaporation; skim the surface of the soup as necessary.4
Remove meat from broth; cut meat from bone and cut in small pieces.5
Discard the bones and return the meat to the soup.6
Continue simmering.7
In a skillet, melt the butter over medium heat.8
Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.9
Add the vegetables to the soup.10
Simmer for about 10 minutes, or until the vegetables are tender.11
Add salt, pepper, and seasonings to taste.
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- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Course > Soups
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Lamb/Sheep
- Main Ingredient > Meat > Beef
- Cuisine > European > Western > Scottish
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Diabetic
Featured Reviews for This Recipe
From: Chef #802853
On Mar 27, 2008
I use the left over lamb roast to create the stock, and add a few beef bullion cubes too. I chill the stock overnight and discard the hardened fat from the surface and then I add the veggies, barley etc. It's a great soup - economical, low calorie, high fiber, and good tasting!
From: Sudie
On Mar 10, 2005
Outstanding soup. This will be a staple in my household, too. I took the suggestion of adding beef bouillion - three Knorr beef cubes. I also used a rutabaga instead of white turnip. It was fabulous!
From: Lorac
On Apr 10, 2002
A soup lovers dream! I used meaty lamb shanks and added 6 beef bouillion cubes to the water. I substituted rutabega for the turnip, added a chopped parsnip, 2 pressed garlic cloves, bay leaf and a bit of white wine once the veggies where tender. This is a hearty main dish soup that can only be improved by some buttered crusty bread for dunking!
From: Kirstin in the Couv
On Apr 7, 2002
great great recipe! I made a few changes - stewed the lamb shanks for a couple hours and used half beef broth instead of just water. this is one of those recipes where you almost want to make it a day ahead and refrigerate - the next day the flavors were even better together!
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