Scotch Broth

• Meat

  • 2 1/2 lbs Lamb

• Produce

  • 2 Bay leaves
  • 1 cup Cabbage
  • 2 Carrots, medium
  • 1 Leek, large
  • 1 Onion, medium
  • 2 tbsp Parsley, fresh
  • 1 Turnip

• Canned Goods

  • 8 cups Chicken stock

• Pasta & Grains

  • 1/4 cup Pearl barley

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil or vegetable oil

• Other

  • 1 Bouquet garni (stems of fresh thyme, oregano, parsley and rosemary tied together with string

Found on savorthebest.com

Description

Ingredients

• 2 tablespoons olive oil or vegetable oil
• 2½ pounds lamb, shoulder, neck or leg, cut into 1-inch pieces
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 8 cups chicken stock, water or a combination of both
• ¼ cup pearl barley
• 2 bay leaves
• 1 bouquet garni (stems of fresh thyme, oregano, parsley and rosemary tied together with string)
• 1 large leek - chopped
• 1 medium onion - chopped
• 1 turnip, peeled and cut into small cubes
• 2 medium carrots, peeled and cut into small cubes
• 1 cup shredded cabbage
• salt & pepper to taste.
• 2 tablespoon fresh parsley for garnish

Directions

• In a heavy-bottomed pot or Dutch oven, over medium-high, heat the oil and add the lamb pieces, sprinkle the meat with the salt and pepper and sear, about 8 minutes.
• Add the chicken stock, scraping up any bits left in the pot from the searing. Stir in the pearl barley, bay leaves and the bundle of fresh herbs. Bring the pot to a boil, reduce the heat to low and simmer for 1 hour with the lid on the pot but slightly ajar.
• Add the leek, onion, turnip and carrots to the pot, stirring to combine. Return the soup to a boil then reduce the heat to low and simmer for an additional 30 minutes.
• Add the shredded cabbage and simmer for another 15 minutes. Remove and discard the bay leaves and the remains of the herb bundle.
• To serve, ladle into soup bowls and garnish with chopped parsley. Serve with warm crusty bread.