Scotch Broth

* made for Burns Nicht & it is the best I have had. Kids & Bob loved as well. As I don't do lamb, I subbed in Beef stock & used thin beef sliced & diced. YUMMY!

Scotch Broth

Find it here: sadly, I can not recall as I have had it for quite some time!

Ingredients

• 250g/8oz carrots, peeled, diced
• 250g/8oz turnips, diced
• 2 onions, peeled, diced
• 1 celery stalk, diced
• 1 leek, white part only, sliced
• 75-125g/3-4oz pearl barley
• 125g/4oz dried peas, soaked in water for 4-5 hours, drained
• salt and freshly ground black pepper
• 2.3litres/4 pints lamb or mutton stock
• 85g/3oz kale, chopped (optional)
• salt and freshly ground black pepper

Preparation method

1. Heat all of the ingredients, except the kale, in a large saucepan until boiling.
2. Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.
3. Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper.