Scotch Barley Soup
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- About 1¾-pounds lamb bones with most of the fat removed
- 3quarts cold water
- 1cup pearl barley
- 1large carrot cut into ½-inch pieces (about 1½ cups)
- 1white or yellow turnip cut into ½-inch pieces (about 2 cups)
- 1leek cleaned and cut (green leaves incuded) into 1-inch pieces (about 2 cups)
- 2ribs celery cut into 1-inch pieces (about 1½ cups)
- 1onion peeled and cut into 1-inch pieces (about 1½ cups)
- 12ounces of cabbage cut into 2-inch pieces (about 5 cups)
- 2teaspoons salt
- ½teaspoon freshly ground black pepper
- Worcestershire sauce, for garnish (optional)
Nutritional analysis per serving (10 servings)
187 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 12 grams protein; 622 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the bones and water in a large saucepan or stockpot and bring to a boil over high heat. At the boil, skim off and discard any residue that rises to the surface of the water and continue to do so for the next 5 minutes. Then reduce the heat to low, cover and cook for 1 hour.
- Step 2
Skim again and discard any surface fat and scum. Add the barley and bring to a boil. Cover and cook over low heat for 45 minutes.
- Step 3
Using tongs or a skimmer, remove the bones from the pot and set them aside. Add the remaining ingredients to the pot and bring the mixture to a boil. Boil gently, covered, for 30 minutes. Meanwhile, when the reserved bones are cool enough to handle, pick any meat from them and add it to the pot.
- Step 4
Serve the soup in large bowls, sprinkling each serving with a little Worcestershire sauce, if desired.
Private Notes
Comments
Just to update, this soup was delicious. Full of vegetables and grains, with a wonderful lamb flavor. I tried some with the suggested worcestershire sauce, but felt that it overwhelmed the wonderful flavors of the soup. Definitely will make again.
I could not get any lamb bones and had to substitute lamb stew meat and I used chicken broth instead of the water. It was delicious. I liked the amount of barley used in this recipe as it gives the broth a thicker viscosity. Looking forward to making this with lamb bones.
Thank you, Mr. Pepin. I was following his recipe for lamb breasts that get poached in water for an hour before they go in the oven, and his recipe suggested saving the water and using it for Scotch barley soup, something I've never had. So after the liquid rested in the refrigerator overnight, I defatted it and added it to the soup pot with the four smallest ribs from the breasts, and then followed this recipe. It's currently bubbling away. Wish me luck!
Just to update, this soup was delicious. Full of vegetables and grains, with a wonderful lamb flavor. I tried some with the suggested worcestershire sauce, but felt that it overwhelmed the wonderful flavors of the soup. Definitely will make again.
Um, when do you add the vegetables?
Aah, step three.