Scottish Broth Soup is habitually served in Scottish coffee shops and cafes. The recipe dates back hundreds of years and traditionally it is made with lamb or beef but, a vegetable version is served more often than not. My husband has fond childhood memories of tucking into a warming bowl of his Granny’s homemade Scottish Broth.
Makes 4 pints or 2 Quarts of Soup
Ingredients
4 pints chicken or vegetable stock
2 oz, 1/4 cup lentils
2 oz, 1/4 cup barley
2 oz, 1/4 cup split peas
6 oz, 1 cup, peeled & diced rutabaga (swede) or turnip
3 oz, 1 cup sliced leek
2 medium peeled & diced carrots
1 diced medium onion
salt & pepper to taste
1 oz butter
2 tbsp fresh chopped parsley
Method
Place lentils, split peas and barley in a strainer and run under water.
In a large pot sweat diced onion with the butter but do not brown. Add rutabaga, carrots, barley, peas, lentils and stock. Simmer over a medium heat for 30-45 minuets until carrots and rutabagas are soft when pricked with a fork.
Add in sliced leeks and simmer until soft. Taste, add seasoning if needed.
Sprinkle in fresh chopped parsley and get tucked in!