Scotch Broth

To make a fresh bouquet garni, tie a sprig each of parsley and thyme and a bay leaf together with thin string. Tie to a saucepan handle so that the bouquet garni can be removed easily before serving.

Ingredients

  • 50 g pearl barley
  • 225 g neck of mutton or lamb, or stewing beef
  • 2 leeks
  • 2 carrots
  • 1 onion
  • 2 celery sticks
  • 1 small turnip
  • 1.15 liters water
  • bouquet garni
  • salt and pepper
  • 1 tbsp chopped parsley to garnish

Cooking Process

  1. Blanch the pearl barley in boiling water for 3 minutes, then strain.
  2. Cut the meat into small cubes. Slice the leeks, carrots , onion and celery. Dice the turnip.
  3. Bring the water , pearl barley, meat, bouquet garni and seasoning to taste slowly to the boil in a saucepan. Skim.
  4. Reduce the heat, add the vegetables and simmer gently for 1 1/2 hours , skimming off any foam that may appear on the surface of the broth. Remove the bouquet garni.
  5. Pour the broth into individual soup bowls and garnish each serving with chopped parsley.

Scotch Broth

Bon Apetite!

 

Scotch Broth