Scotch Broth Soup

A winter soup that is made with lamb neck meat, barely and what vegetables that are on hand to put in the soup. Traditionally the soup was made with only root vegetables and onions during the winter.  Dried garden herbs were added to enhance the flavor.

It is a wonderful soup that is filling and tasty.  You can make it your own by adding what vegetables you want or have on hand.  This was a soup that originally made by peasants in the British Islands.

• Servings: 5 servings
• Time: 80 minutes
• Difficulty: easy
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Ingredients:

• 1 pound lamb stew meat
• 1 tablespoon oil
• 2 cloves garlic
• 1 chopped onion
• 4 cups water
• 1 stalk celery chopped
• 2 teaspoons chicken or beef soup base
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• 1 teaspoon dried parsley
• 2 potatoes peeled and diced
• 2 carrots peel and sliced
• 1 parsnip peel and sliced
• 1 1/2 cup frozen peas
• 1/2 cup quick cooking barley
• salt and pepper to taste

Directions:

In a large stock pan or Dutch oven heat oil and brown meat, onions and garlic.  Stir in water, celery, herbs, salt and pepper.  Bring to a boil and gently simmer covered for 1 hour.

Add potatoes, carrots, parsnips and quick cooking barely. Simmer until vegetables are tender.  Add frozen peas before serving hot soup.  The peas will quickly thaw and add great green color to the soup. Discard bay leaf.  Serve.