Scotch Barley Broth

By NickiR

Requires soaking overnight.

Ingredients

• 1-2 lbs. stewing lamb
• 1/3 cup barley
• 1/2 cup dried green peas
• 1 tsp. salt
• 6 cups water
• 1 medium onion, chopped
• 1-2 leeks, rinsed and chopped
• 2-3 carrots, diced
• 1 small turnip, diced
• Pepper, to taste
• 1 Tbsp. fresh parsley, chopped

Preparation

Step 1

Soak dried green peas in water overnight (6-8 hours).

Dice the meat, removing any excess fat. Bring meat, barley, peas, salt, any bones and water very slowly to simmering point and simmer for ½ to 1 hour.

Prepare vegetables and cut into ½-inch cubes; add to broth and simmer ½ to 1 hour. Add more water if required.

Remove bones from the pot. Taste soup and season with S&P to taste. Skim off any film of fat gathered on the surface. Add chopped parsley and serve.