Scotched Broth
- Total Time
- 30 minutes plus 1½ hours for simmering
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds lamb stew meat with bone
- 8cups cold water
- ½cup barley
- 2tablespoons butter
- 2carrots, peeled and diced
- 2ribs celery, diced
- 1white turnip, peeled and diced
- 1medium onion, diced
- Salt and freshly ground black pepper to taste
- 8ounces Scotch
Nutritional analysis per serving (8 servings)
25 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 60 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
In large soup pot, cover the meat with the water and bring to a boil. Add the barley. Partly cover the pot and simmer for 1½ hours until the meat and the barley are tender, adding more water to take account of the evaporation. Skim the surface of the soup frequently.
- Step 2
Remove the meat from the broth. Cut the meat into small pieces, discard the bone and return the meat to the soup pot.
- Step 3
Meanwhile, melt the butter in a skillet over medium heat. Add the carrots, celery, turnip and onion and cook for 10 minutes, stirring often. Add the vegetables to the soup and simmer for an additional 10 minutes until the vegetables are tender. Season with salt and pepper, ladle into warmed mugs, and add h 1 ounce of Scotch to each.
Private Notes
Comments
Substitute Balsamic for Scotch.
This recipe is very tasty! I used a boneless lamb shoulder roast cut into cubes. Also added a bay leaf and dried thyme and didnt put in the scotch. I used the crockpot on low for 8 hours. Perfection! Will make again for sure.
Flavors were delicious, especially the turnip. I used yellow turnip. Barley absorbed all of the water during simmering.....hmmm. I just added water at the end and made it more stew than soup. Flavor released from the barley and it all worked out at the end. Very hearty and satisfying.