Scot's Broth
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 50 | g | Split peas soaked |
| 200 | g | Leeks prepared & diced |
| 150 | g | Carrots prepared & diced |
| 75 | g | Celery prepared & diced |
| 200 | g | Turnip prepared & diced |
| 50 | g | Savoy cabbage leaves prepared & diced |
| 25 | g | Pearl barley |
| 200 | g | Neck of lamb fillets diced |
| 2 | l | KNORR Paste Bouillon Clear Vegetable |
| 3 | g | Parsley chopped |
| 3 | g | Parsley chopped |
Preparation
Advance Preparation
Soak the split peas overnight, then drain and rinse. Wash and prepare the vegetables. Warm the serving plates.
Method
1. Soak the pearl barley in a bowl for 1 hour and drain. Prepare and trim the neck of lamb into ½ inch (1cm) cubes and prepare, peel and cut the vegetables into ½ inch (1cm) dice.
2. Make up the bouillon as per manufacturers instructions using 25g paste to 1ltr of boiling/hot water.
3. Place the lamb in a large heavy-based pan add the split peas. Cover with the stock, bring to the boil, simmer for 1 hour, skimming occasionally.
4. Add the vegetables, except the cabbage, to the pan and simmer for another 30 minutes.
5. Add the chopped cabbage and parsley to the soup and simmer for a further 10 minutes. Skim any fat from the surface, check the flavouring and serve.
Handy Hints
The soup develops a more mellow flavour if cooked 24 hours in advance.
For vegetarian soup, remove the lamb and add more vegetable or Quorn.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
