Scotch Broth Soup Recipe

Scotch Broth is a great soup for winter days, thick and hearty in texture with great fresh flavours. Above are the main ingredients for the soup recipe and below is a picture of the lamb stock I made using a lamb bone for the Scotch broth. Lamb stock is made by putting all the leftovers from a roast leg of lamb into a pan with rosemary, bay leaves, water, some carrots and onions to add flavour, salt and pepper. Boil for about one hour, strain through a sieve and use. Ingredients for Scotch Broth Recipe

2cups--8 oz--250gm carrots, diced---dice all vegetables to about 1/2"--1cm cubes

2 cups--8 oz--250 gm turnips, diced

2 onions, diced

1 stick of celery, diced

4 leeks, sliced

1/2 cup--3 to 4 oz--75 to 125 gm pearl barley

1/2 cup--4 oz--125 gm dried peas soaked for 4 hours

salt and pepper

about 4 pints--2.3 litres of lamb stock, use a stock cube or make your own stock

Method

Put the stock in a large pan.

Add all the ingredients and simmer gently for a couple of hours, so that the peas become mushy and the barley is soft.

Serve with hot bread rolls or oat cakes with cheese.

Garnish with fresh herbs.

Scotch Broth soup ready to simmer.

Check out the Archives and labels below for other ideas using these vegetables, just click on the Labels.

CATALAN SOUP RECIPE

This spicy catalan soup recipe is a soup of contrasting textures. The vegetables and sausage are diced but kept whole. The soup is not put into a blender, so the stock is a thin delicious liquid. You can of course alter this if this texture is not to your taste.

These are some of the ingredients for the Catalan soup, carrots, turnip, onion and potato.

This shows the chorizo sausage chopped into small pieces before going into the soup. This sausage is a spicy sausage that we get in the UK from Spain. I expect that the same can be obtained in different parts of the world or use a substitute which is spicy, hot and a good firm texture. I got a German version at a German Christmas market in the city of Manchester. It had a superb flavour but Germany is well known for its large variety of salami and sausages.

This shows the completed Catalan Soup Recipe. It is good with chunky brown bread and a great winter warmer.

Ingredients

1.5 litres--3 pints of beef or vegetable stock--fresh or as stock cubes

2 large potatoes peeled and diced, 3 carrots peeled and diced, 1 turnip peeled and diced, 1 large onion peeled and diced, 2 garlic cloves peeled and chopped, 2 celery stalks washed and sliced, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 3 bay leaves, 2 tablespoons of basmati or long grain rice, 1/4 teaspoon of saffron--this can be left out if you do not have any, or a pinch of turmeric would add colour if you want it to look a golden colour. 7 ozs--3/4 cup of chorizo sausage chopped--see the photograph.

Method

Get out a large pan and bring the stock to the boil in it. Add the potatoes, carrots, onion, garlic, celery, turnip, bay leaves, salt and pepper, and bring it to the boil again. Reduce the heat and simmer for 30 minutes. Add the rice, saffron and the chorizo sausage. Simmer for about 15 to 20 minutes until the rice is cooked. Take out the bay leaves. Serve the soup .

Variations

Use a blender to blend half the soup and mix it with the rest to create a more textured full-bodied soup
Do you like casseroles, cupcakes, homemade chutney, pasta and salads? Check out the links for more recipes and ideas. Crazycupcakes.

PEA and HAM SOUP

Ingredients to serve 4
80z-225gm 1 cup of green peas (soak peas in water overnight, rinse and drain.
1.5litres-2.5 pints of ham stock water
1 ham shank,soak overnight in water to remove salt, throw away the water.
2 carrots chopped
2 onions chopped
1 leek sliced finely
3 bay leaves
salt and fresh ground black pepper
Method
Place the ham shank in a large pan and cover with water, add bay leaves and seasoning, bring to the boil and simmer for 40 mins until the ham is cooked. Remove the cooked ham from the bone and put in reserve.
In a separate pan place the soaked peas, cover with the ham stock and bring to the boil. Add the leek, onion and carrots. Add the ham bone, taste and season with salt and pepper. Simmer for 40 minutes. Remove the ham bone and liquidise the soup in a blender. Return to the pan and simmer.
Serve the soup with the diced ham as a garnish.
Variations
1. Use yellow split peas as an alternative.
2. Use split peas and green peas.
3. Garnish with fresh chopped herbs such as parsley or coriander.
4. Add more carrots or do more peas and leave out the carrots.
5. Experiment with the flavours and ingredients that you enjoy.