Wednesday, 21 November 2012

Scotch Broth soup - with gluten free variation

Some friends came for lunch a few weeks ago, and asked for this recipe. This one is out of my first cookbook, written when I was between 8 and 12. Any of you with Scottish blood should be very familiar with this hearty soup, based on lamb or mutton - which is a staple in Scotland. Campbells actually makes a good version of this, but it has too much salt for me these days.

What you need: 1 kg of lamb or mutton (shoulder works well), with or without the bone; 1 large onion; 2 cloves garlic; 3 ribs of celery, with the leaves; 3 carrots;1/2 cup pot barley; 3 - 4 TBs parsley flakes; 1 bay leaf, 2 litres water; salt and pepper to taste.

What you do: Cut the meat off bones (if using bone -in) and chop into bite size pieces. Peel and chop onion, peel and mince garlic. Peel and chop carrots into small cubes, and slice celery stalk thinly. I usually leave the leaf part of the celery whole, so I can remove the leaves before serving.
 Heat a little oil in a skillet, and sear the meat, then add onion and garlic. Place bones into a stock pot and add water. Bring to a boil. Add seared meat, and all the vegetables. Add barley and herbs. Season with salt and pepper. Return to boil then reduce heat and simmer for several hours, until veggies are tender, and barley cooked. Adjust seasonings as needed.

Goes well with fresh biscuits, or crackers. Enjoy.

If you are gluten free, omit the barley and add 3 chopped potatoes.

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