Scotch Broth With Winter Root Veg Recipes

SCOTCH BROTH WITH WINTER ROOT VEG

Scotch broth with winter root veg image

This tasty, traditional Scotch broth recipe is brilliant for using up leftover lamb and veggies

Provided by Jamie Oliver

Categories Mains Burns Night Specials Dinner Party Gorgeous Winter Soups Sunday lunch Bonfire night recipes British

Time 4h45m

Yield 8

Number Of Ingredients 13

Ingredients

1kg lamb shoulder (on the bone), or 600g leftover roast lamb
1 leek
2 onions
2 carrots
2 sticks of celery, ideally with leaves
olive oil
3 litres organic lamb stock
1 small swede
1 large potato
80 g pearl barley
1 bunch of fresh flat-leaf parsley, (15g)
1 loaf of crusty bread
Scotch whisky, optional

Steps:

Preheat the oven to 170ºC/325ºF/gas 3.
If making with lamb shoulder, rub all over with sea salt and white pepper, place in a roasting tray, cover with tin foil and roast for 3 hours, or until falling off the bone. Pull all the meat off the bone, saving the bone for later.
Wash, trim and roughly chop the leek, peel and finely slice the onions, then trim and roughly chop the carrots and celery.
Place the leek, celery, onions and carrots into a large pan on a low heat with 1 tablespoon of oil, and cook gently for 20 minutes, or until soft and sweet, stirring regularly.
Pour in the stock, and add the reserved lamb bone (if you have it). Bring to the boil, then simmer gently for 20 minutes, while you peel and roughly chop the swede and potato.
Add pearl barley to the pan, followed by the swede and potato, then simmer gently for a further 50 minutes, or until tender.
Remove the pan from the heat and whisk the broth quite hard to break down some of the potato and bind the soup together, then stir in the roast lamb or cooked lamb, to heat through. Taste and season to perfection with salt and pepper.
Pick the parsley leaves, then sprinkle over the broth with the reserved celery leaves (if using). Serve with hunks of crusty bread for dunking, and if you want to be really authentic, why not add a little dram of whisky to each bowl?

Nutrition Facts : Calories 474 calories, Fat 20.5 g fat, SaturatedFat 9 g saturated fat, Protein 27.2 g protein, Carbohydrate 47.8 g carbohydrate, Sugar 9.4 g sugar, Sodium 4.56 g salt, Fiber 5.1 g fibre

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