Scotch Broth

When you eat this heart-warming soup you just know it is good for you.



INGREDIENTS
Serves 4-6
700g of any cheap cut of lamb or mutton, with any excess fat removed. If the meat has some bones in, use 100g more
1.5 litres water
130g pearl barley
150g dried peas, soaked overnight
25g butter
1 medium-sized onion, chopped
1 leek, sliced thinly
1 small turnip, chopped
2-3 carrots, diced
A handful of shredded cabbage
1 tbsp freshly chopped parsley
2 sprigs thyme
Salt and pepper. I prefer white pepper because of the kick it gives to the broth

METHOD
1          Place the meat in the water with the salt and pepper and bring to the boil. Once boiling reduce the heat to a gentle simmer. Cover and cook for 2 ?-3 hours until the meat is tender. Skim off any fat from the surface.
2          When the meat is cooked, lift it out and pour the stock into another vessel for later. Remove any bones and chop up the meat into small chunks about 1cm in size.
3          Melt the butter in the pan used for cooking the meat and fry the onion, leek, carrots and turnip gently for 5 minutes.
4          Add the barley, herbs and drained peas, and pour over the stock from the meat.
5          Bring to the boil then reduce the heat and simmer for 1 hour until the peas are tender.
6          Add a little more water if the soup is too thick during the cooking time.
This is delicious served with soda bread.