Scotch broth recipe | Angela Hartnett

This is a great, thick stew of a soup that is cheap to make, filling and tasty. In the traditional recipe, you would use the scrag-end of neck or breast of lamb, and it usually takes at least two hours to make. I had the idea for a cheat's version recently when I had a load of lamb left over from a roast. This version will make a comforting, fast supper.

Serves four.

25g butter
1 large onion, chopped
1 leek, chopped
3 carrots, chopped
1 small turnip, chopped
2 sticks celery, chopped
50g pearl barley
1½-2 litres of lamb stock
500g cooked shoulder of lamb, shredded
2 tbsp chopped parsley

Put the butter and all the vegetables in a pan and sweat for five minutes.

Add the pearl barley, cover with a litre of the lamb stock and cook on a medium heat for 25 minutes. Keep adding more stock as the barley absorbs it.

Once the barley has cooked, add the remaining stock until you have a nice consistency – you are aiming for a good, thick soup.

Add the shredded lamb and the parsley and bring to the boil. Serve the broth immediately with some nice, crusty bread.

• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London

Thanks to guardian.co.uk who have provided this article. View the original here.

Comments

comments powered by Disqus