Bell's Scotch Broth
I often double the recipe because it freezes well.
I often leave out the flour. The soup is usually thick enough without the extra flour.
Sometimes I add a few small (2 tbsp) frozen peas for colour. If you use too much, the peas take over the flavour of the soup.
It is best made the day before you wish to eat it. When it is refrigerated overnight the fat congeals on the top and is easy to remove. The flavours have a chance to blend.
- 1/4 c
- pearl barley
- 1 1/2 lb
- lamb or beef with bones (i use 2 frozen new zealand lamb shanks)
- 1 c
- coarsly chopped vegetables including 1 rib celery, 1/2 small turnip, 1 small carrot and half a small onion
- 2 Tbsp
- scotch whisky
- 1 Tbsp
- 1 tbsp butter
- 1 Tbsp
How to Make Bell's Scotch Broth
- 1Soak barley in 1-c. water for 12 hours.
- 2Using a covered pot, simmer the meat in 5 cups of water together with the barley for 1-½ hours or until the meat is tender.
- 3Sauté the coarsely chopped vegetables in the butter and 2 tbsp. Scotch. Add to the broth and continue cooking for ½ hour.
- 4Remove the meat from the soup. Remove from the bone and dice the meat.
- 5Use flour to bind the broth and return to heat. Return the meat to the pot and reheat.
- 6Season with salt and pepper to taste.