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.

Ingredients

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
  • 1.5 l water

For the broth:

  • 1.5 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

Method

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.