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.

Lentil and Bacon Soup

Serves 4-6

2 tbsp oil

1 rounded tsp butter

1 medium onion, finely chopped

3 carrots, diced fairly small

2 cloves garlic, chopped

150g bacon, chopped

1 tsp dried parsley

200g red lentils

1.5 litres vegetable or chicken stock

Salt and pepper to taste

1.       Heat the oil and butter in a saucepan and gently fry the onions for a few minutes.

2.       Add the carrot, garlic and chopped bacon and continue to cook gently for about 5 minutes.

3.       Stir in the parsley, lentils and stock and bring to the boil. When boiling reduce the heat and simmer for 45 minutes. Stir occasionally.

4.       Allow to cool for an hour at least, before gently reheating before serving. This allows the flavours to develop.

Pea Pod or Mange Tout Soup

I used pea pods that didn't have much in the way of peas inside, they are a bit tougher than specially grown mange tout but it still works if you simmer it for about 10 minutes longer. It is a cheap and delicious soup, one even for people who wouldn't normally eat peas.

Serves 4
2 tbsp vegetable oil or about 15g butter
1 medium or 2 small onions, chopped finely
2 medium or 3 small potatoes,washed and diced without peeling
About 250g pea pods or mange tout, trimmed and sliced, easiest to do this with sharp scissors
1 tsp dried parsley
Good shake of white pepper
900ml vegetable or chicken stock
Salt to taste
100ml single cream or milk, optional, just add another 100ml of stock

Heat the oil or butter in a large saucepan and sweat the onion for a few minutes then add the potato, mange tout, parsley and pepper. Do this over a low light.
Stir as they sweat and leave for about 5- 10 minutes.
Pour in the stock and season with salt to taste.
Bring to the boil and then simmer for 20- 30 minutes.
A few minutes before the end of cooking time add the cream or milk if using. Stir well.
Cool for 30 minutes then blend until smooth. Reheat as necessary and serve.
Crusty bread, oat cakes, or cheese scones go really well with this tasty soup.