Scotch Broth Recipe

Ingredients

• 900g/2 lb lean neck of lamb, cut into large even-size chunks

• 1.75litres/3 pints water

• 1 large onion, chopped

• 50g/2 oz pearl barley

• bouquet garni

• 1 large carrot, chopped

• 1 turnip, chopped

• 3 leeks, chopped

• 1/2 small white cabbage, shredded

• salt and ground black pepper

• chopped fresh parsley, to garnish

Serves 4-6

Method:

1. Put the lamb and water into a large saucepan and bring to the boil. Skim off the scum, then stir in the onion, barley and bouquet garni.

2. Bring the soup back to the boil, then partly cover the saucepan and simmer gently for 1 hour. Add the remaining vegetables and season to taste with salt and pepper. Bring to the boil, partly cover again and simmer for about 35 minutes until the vegetables are tender.

3. Remove any surplus fat from the top of the soup, then serve hot, sprinkled with chopped parsely.