Scotch Broth
Scotch Broth
After picking up some lamb neck bones the other day, I knew I was going to make stock from them. It was unseasonably cold, and snow was in the forecast. Not that I need snow to be in the mood to make soup or stock. I make soup all the time. Still, with a couple of chilly days ahead, I knew I was really going to be craving some home made soup. I used the lamb bones to make the stock and then used the stock to make Scotch Broth the next day. The house smelled so good.
There are a number of variations for Scotch Broth. Traditionally it is made with lamb stock. Barley is often added as well. I used what I had on hand and what I liked. I was very happy with the dish, in the end.
Scotch Broth
2 T. oil or butter- I used fat from the stock
1 red onion, diced fine
2-3 shallots, diced fine
1 c. pearl barley
2 qts. Lamb stock*
2-3 carrots, peeled and diced
2 ribs celery, diced
2 c. diced lamb meat
Parsley
Salt and pepper to taste
Hot sauce to taste
In soup pot, heat the fat up and sauté the onion and shallots until just turning golden. Add the barley and cook a few minutes longer. Add the lamb stock and bring to a simmer. Cover and cook until barley is pretty tender, about 45 minutes. Add the remaining veggies and lamb and cook until veggies are tender. Add seasonings to taste, simmer a few minutes longer and serve.
* To make the stock I started with a couple of packages of lamb neck bones. I browned the bones in a stockpot. Then I added a couple of chopped onions and browned them, too. I also added additional vegetables including some carrots, celery, a few cabbage leaves and garlic. I covered all of it with water and simmered it for several hours. I added salt, pepper, parsley, thyme and savory as well. I let the mixture cool down a little before straining it. I had almost 8 cups of stock. I also let the lamb cool down and removed the meat from the bones. I diced it up and set it aside to add to the soup later. I made this the day before I made the Scotch Broth, so it was easy to just remove the fat from the stock, before using it. I actually used a little of the fat I removed, to sauté the onions for the broth.
