Scotch broth - Recipe

Scotch broth

Scotch broth is a delicious, hearty soup that is a meal in itself. It is usually made with bits of things thrown into the pot.

For my soup, I had a bit of leftover roast leg of lamb and pan drippings to throw into the pot. Barley is traditionally used but my barley was over two years old so I used Farro instead of my rancid barley.

Faro, the food of the Roman legions

Ingredients (for 4 - 6 servings):

For soup stock:

One bone from a leftover roasted leg of lamb (cut the meat into small pieces and chill it. Save the pan drippings too)
One onion, cut in quarters
One large carrot, cut in big chunks
Three stalks of celery, broken in thirds
A few bay leaves
A few black peppercorns
Water to cover the ingredients - about 6 cups

For Scotch broth:

Strained lamb soup stock
Half a cup of yellow split peas
A cup of farro
Half a cup of dried vegetable flakes
Salt and pepper to taste
Garnish: chopped parsley

Method:

1. Make the soup stock by simmering the bone and vegetables in water for a couple of hours. Strain the soup (yield - 4 cups) into a container and let it cool. Chill in the refrigerator overnight. Discard the residue. The vegetables are tasteless and mush. It isn't a good idea to give the bone to the dog.
2. Soak the farro and split peas in water for a couple of hours (in separate bowls). Strain and put into a Dutch oven or stock pot. Add the dried vegetable flakes.
3. Take the stock out and remove the layer of hardened fat on top.
4. Add the stock to the pot
5. Simmer the soup for about half an hour.
6. Add the bits of lamb and the pan drippings. Cook for a minute.
7. Dish up. Garnish with chopped parsley. Enjoy this delicious soup! Everyone loved it, especially my cats.