This is a sort of Scottish version of Minestrone, actually, again using what is available and just like Minestrone it can be made into more of a meal than a soup.
- for the chicken stock:
- 1 chicken carcass (left from roast chicken dinner!)
- 1 small carrot (or trimmings from soup preparation)
- 1 small onion (or trimmings from soup preparation)
- 1 small celery stick (or trimmings from soup preparation)
- 1 bay leaf
- 1 small bunch of thyme
- 1.50 l water
- for the broth:
- 1.50 l chicken or vegetable stock
- 500 g diced mutton or lamb
- 50 g barley
- 100 g split peas (soaked)
- 100 g diced carrot
- 50 g diced leek
- 50 g diced turnip
- 100 g shredded cabbage
- chopped parsley
- salt and pepper
- Chicken Stock:
- After removing as much of the meat as possible from your chicken carcass, place it in a large pot along with all the remaining ingredients.
- As you will only be using the liquid from this, it is not important how you chop the vegetables.
- In fact, it is a lot more economical to use the trimmings from the vegetables you prepare for the soup itself.
- Add the water and simmer gently for about 20 minutes.
- It is important not to boil the stock or simmer for too long as the stock will become cloudy as the chicken breaks down.
- Once cooked, strain the liquid into a jug or similar (remember it is the liquid you want to keep!).
- Once it has cooled remove any fat that may have gathered at the top.
- Scotch Broth:
- Firstly, it's a good idea to place the lamb/mutton in a pot of cold water and bring it to the boil.
- Remove it from the heat immediately and rinse the meat under cold running water. This will remove any blood or impurities from the meat.
- In a clean pot place the meat and chicken stock, add the barley and split peas along with a little seasoning.
- Bring this to the boil and reduce to a simmer for about 50 minutes.
- Now add the carrots, leeks and turnips.
- Return to a simmer for a further 20 minutes or until the carrots are almost cooked. Add the cabbage and cook for another 10 minutes.
- Before serving, use a ladle to remove any excess fat on top of the pot.
- Add the chopped parsley and serve in piping hot bowls.
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