With the worst of winter behind us (hopefully!), there is still plenty of time to get in a hearty meal.
Scotch broth is a cheap, filling, easy to make soup. It is also rumoured to have healing properties. It is a slow cooker and great the next day.
Ingredients (serves 6 – 8)
1kg neck of lamb (or shanks or cut of your choice)
125g of split peas (soaked overnight)
125g of lentils (soaked overnight)
125g pearl barley (soaked overnight)
250g diced carrots
250g diced turnips
1 leek (the white) sliced
1 diced stalk of celery
2 diced potatoes
2 litres of water
salt and white pepper (to taste)
chopped parsley and bread to serve
1. Put the water and lamb in a large stock pot and bring to the boil.
2. Once boiling, skim off excess fat that should be floating to the top.
3. Add the lentils, split peas and barley while continuing to skim. Return to the boil.
4. After an hour, add remaining ingredients and continue to simmer for another 90 minutes.
5. with 30 minutes remaining, remove the meat from the pot and shred it, putting back all the good bits.
When serving, add some chopped parsley. Have some fresh crusty bread on the side.