Scotch Broth II Good Recipes

Wednesday, June 16, 2010

Scotch Broth II

"This soup takes time to prepare for a special occasion. It desires overnight refrigeration however it is nicely really worth the effort. Garnish with fresh parsley."

Ingredients :

2 1/4 pounds leg of lamb
8 cups water
3 onions, chopped
3 turnips, chopped
2 carrots, chopped
1 tablespoon complete black peppercorns
half cup barley
1 carrot, diced
2 onions, minced
1 leek, chopped
1 stalk celery, diced
2 turnips, diced

Instructions :

Prep : 30M	Cook : 8M	Ready in : 12H25M

To make the inventory, placed the lamb shanks, three onions, 3 turnips, 2 carrots, peppercorns and water in a huge pot. Bring to a boil, lessen the heat and simmer, included, for 3 hours. Skim the floor as required.
Remove the shanks and any meat that has fallen off the bones and cool slightly. Remove the meat from the bones and finely chop, then cover and refrigerate. Strain the stock, discarding the veggies. Cool the inventory and refrigerate overnight, or till the fat has set on top and may be spooned off.
Cover the barley with water and soak for 1 hour.
Put the stock in a massive pan and lightly reheat. Add the drained barley, greater carrot, onion, leek, celery and turnip. Bring to a boil, reduce the warmth and simmer for 30 minutes, or until the barley and vegetables are simply cooked. Return the meat to the pan and simmer for five mins. Season properly and serve with parsley.

Notes :

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