scotch broth
The calendar says fall in just around the corner and my internal calendar is right in line. I am beginning to crave cool weather foods like soups and stews. I was reading an article about butterscotch candies and thought of the canned "Scotch Broth" I ate as a child. I checked, Campbell's isn't making it any longer, so the only way to have it is to make it myself. It will be tastier and more cost efficient I am sure.
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 2 tablespoons olive oil, extra virgin
- 2 ounces onions, diced
- 4 - celery stalks, diced
- 3 large carrots, peeled and diced
- 1/2 cup rutabaga, diced small
- - kosher salt and freshly ground black pepper to taste
- 6 cups chicken broth
- 8 sprigs thyme, fresh
- 2 - lamb chops
- 1 cup barley, cooked in 4 cups water, drained
- 1/4 cup fresh parsley, chopped
How To Make scotch broth
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Step 1Saute` onion in olive oil. When soft and translucent place in crock pot along with other vegetables.
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Step 2Brown lamb chops (use the most inexpensive cut you are able to find).
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Step 3When brown add to crock pot along with chicken broth.
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Step 4Cook barley in cups water over low heat until tender. Drain and add to crock pot. Cover and cook on low 8 hours.
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Step 5Pull chops from broth. Break up meat and return to pot. Discard bones.
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Step 6Just before serving stir 1/4 cup fresh chopped parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Other Soups
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