Scotch Broth Recipe
Scotch Broth - a thick and hearty soup!
Scotch broth will chase away those winter blues. Scotch Broth is easy to make and full of goodness.
One boiling rib (700g)
150g dried marrowfat peas, soaked overnight and then drained
75g pearl barley soaked overnight and then drained
25g parsley top and stalk
200 carrots, peeled and finely diced
150g kale washed and finely chopped
200g swede (turnip north of the Border!) peeled and finely diced
1 large onion, peeled and finely chopped
- Place the meat in a large pan with the soaked peas and barley and the parsley stalks. Cover with cold water -about 2.25 litres - and bring slowly to the boil.
- Skim off any scum and reduce to a simmer. Cover and cook for at least one hour or until the peas are tender.
- Add the veg, bring to the boil again and cook for about 20 minutes until tender. Chop the parsley top and season.
- Remove the rib from the pan and cut it into pieces. Add this to the soup and serve with some fresh parsley.
Serve the Scotch Broth with glass of Whisky and see winter blues melt away!
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