LOCATION: Recipes >> Soups >> Scotch Broth 02
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Scotch Broth 02
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Scotch Broth
2 lbs. stewing lamb
2 quarts water
1 cup chopped leeks
2 tsp. salt
1 sprig fresh parsley
1/2 cup pearl barley
1 cup chopped carrots
6 peppercorns
2 bay leaves
1/4 cup chopped fresh parsley
Cut lamb into small cubes. Place in deep pot with barley. Cover
well with cold water. Bring to a boil. Skim off the foam, then
simmer about 1/2 hour. Add carrots, leek, bay leaves, peppercorns,
salt and a sprig of parsley. Bring to a boil again; reduce heat
and simmer, stirring occasionally, for 1 hour. Stir in chopped
parsley and heat through. Serve with hot crusty bread.
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