22 January 2012
Scotch Broth
This cheerful soup is perfect for crock pot cooking. And a wonderful addition to your upcoming Burns Night supper.
Ingredients...
8oz carrots, peeled, diced
8oz turnips, diced
2 onions, peeled, diced
1 celery stalk, diced
1 leek, white part only, sliced
3-4oz pearl barley
4oz dried peas, soaked in water for 4-5 hours, drained
salt and freshly ground black pepper
4 pints lamb/mutton/or beef stock
3oz kale, chopped (optional)
Preparation...
1.Heat all ingredients, except kale, in a large saucepan until boiling.
2.Reduce heat and simmer gently for a 2-3 hours, or until the peas and pearl barley have softened
3.Stir in optional kale and cook for 10-12 min, more or until kale is tender.
Season to taste, with salt & freshly ground black pepper.
