Scotch broth soup has the rich and meaty taste of lamb mixed with fresh and healthy vegetables, like carrots and turnips. Preparation for this delicious recipe is really easy and should only take about 15 minutes.

Actual cook time is around a hour and a half. So expect to spend about two hours from start to finish. But do not worry, most of the time is usually spent cooking and heating, leaving You the time to prepare and cook the main course.

Ingredients

• 2lb Neck of Lamb (Cubed)
• 1 Large Onion (Chopped)
• 2oz Pearl Barley
• 1 Bouquet Garni
• 1 Large Carrot (Chopped)
• 1 Turnip (Chopped)
• 3 leeks (Chopped)
• 1/2 Small White Cabbage (Shredded)
• Salt and Freshly Ground Black Pepper

Preparation

Start by placing the neck of lamb into 1.8 litres water in a large saucepan, and bring the combination to a boil. Skim off any debre on the surface and then stir in the onion, pearl barley and bouquet garni. Bring the soup back to a boil. Then cover the pan half way and simmer gently for about 1 hour.

Next add the remaining vegetables, and season with salt and pepper. Bring the mixrue to a boil again and simmer for another 35 minutes. Using a paper towel, skim any surplus fat from the top of the soup and discard the bouquet garni. The scotch broth soup recipe is best served piping hot.

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