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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (448g) Recipe makes 4 servings The following items or measurements are not included below: 2 shoulder lamb chops |
||
| Calories 95 | ||
| Calories from Fat 3 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 40mg | 1% | |
| Potassium 231mg | 6% | |
| Total Carbohydrate 21.5g | 7% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 2.9g | ||
| Protein 2.7g | 5% | |
Scotch Broth
By: PaulaG
Aug 24, 2005
This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor. Cooking it in the crockpot makes it so easy to have dinner ready in no time. It is suggested that this be served with a Scotch beer or ale and some heavy crusty bread.
SERVES 4 -6
Ingredients
- 2 shoulder lamb chops
- 1/3 cup pearl barley
- 1 large carrot, peeled and cubed
- 2 leeks, white part only, cut into 1/2-inch pieces
- 1-2 celery ribs, thickly sliced
- 6 cups water
- salt
- pepper
- 1/4 cup parsley, chopped
Directions
1
In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.2
Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.3
Ladle into serving dishes and garnish with parsley.4
Enjoy!
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- Course > Soups > Stocks
- Main Ingredient > Meat > Lamb/Sheep
- Cuisine > European > Western > English
- Cuisine > European > Western > Scottish
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: ladyfingers
On Mar 20, 2008
So tasty and easy. Like another reviewer noted, lamb and leeks are personal favorites, and a winning combination in this recipe. Thanks, PaulaG, for sharing this very comforting soup.
From: MaryAnne
On Mar 26, 2007
YUMMY! I love lamb and have a similar recipe that I use for Scotch Broth. The first day I made this, I thought mine was a smidge better BUT the NEXT day it tasted the same. I think that this one was a little easier. It is easier because I love that a couple of shoulder lamb chops is all you need. I used different cuts for my mine. I think it was the necks and joints which are harder to come by where I live in SC. Since I'm always misplacing my books I'll KNOW where this one is. I'd encourage anyone to try it. MaryAnne
From: Evie*
On Jun 2, 2006
My favourite soup from childhood, easy to put together in the crockpot, I did add about 2 tsp chicken stock powder. Easy,tasty, inexpensive meal. Thanks for sharing.
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