Scotch Broth
February 22nd, 2008 by admin1/4 cup pearl barley
1 lb neck of lamb
4 1/4 cups water
2 carrots, diced
1 turnip, diced
1 onion, chopped
1 leek, finely sliced
pinch of mixed herbs
Soak the pearl barley overnight. Remove as much fat as possible
from the meat. Put the meat into a saucepan and cover with the
water. Bring to the boil and skim off the scum as it rises to the
surface. Cover the pan and simmer for 1 hour. Add the vegetables to
the pan, together with the drained pearl barley and the herbs.
Continue cooking gently for a further 1 to 1/2 hours. Take out the
meat and chop it, discarding the bones. Return the meat to the soup.
Remove any fat remaining on the surface. Reheat before serving.
For babies aged 6 months to 1 year: puree some meat and vegetables
from the soup, adding enough liquid to give a creamy consistency.
Posted in Soups |