Scotch Broth
Portion size: 6 1 tbsp (15 mL) vegetable oil 1 onion, diced 1 cup (250 mL) diced celery 1 cup (250 mL) diced peeled carrots 1 cup (250 mL) diced peeled white turnips 1 clove garlic, minced 1 bay leaf ½ tsp (2 mL) salt ½ tsp (2 mL) pepper ½ cup (125 mL) pot barley 8 cups (2 L) lamb stock 1 cup (250 mL) diced peeled potatoes 2 sprigs fresh thyme 1-1/2 cups (375 mL) chopped cooked mutton or lamb neck or stew meats 2 tbsp (30 mL) chopped fresh parsley
Instructions
- In Dutch oven, heat oil over medium-high heat; saute onion, celery, carrot, turnip, garlic, bay leaf, salt and pepper for about 5 minutes or until softened. Add barley; cook, stirring, for 1 minute.
- Add stock and 2 cups (500 mL) water; bring to boil. Add potato and thyme; cover and simmer for about 25 minutes or until vegetables and barley are tender.
- Add lamb and parsley; simmer for 5 minutes. Discard bay leaf and thyme sprigs.
- Source : Canadian Living Magazine: April 2008