Scotch Broth
I love the Campbell’s Scotch Broth but it’s often hard to find in the store. I am usually jealous of their barley, which is plump but firm. Mine always turn out like “mush”. This recipe only calls for ¼ cup barley vs 7 cups of liquid and you cook it separately so I don’t think it will be too bad (Steve doesn’t like the mushy texture, although I find it oddly comforting – like savory porridge).
- 300g lean, boneless lamb (or beef), fat trimmed and cut into ½” cubes
- 2 garlic cloves, minced
- 4 cups stock
- 1 onion, finely chopped
- 1 bay leaf
- 1 large leek, cut into quarters lengthwise and sliced
- 2 large carrots, finely diced
- 1 parsnip (or a potato), finely diced
- 125g rutabega (or white turnip), diced
- 2 Tbs fresh parsley, chopped plus a few sprigs for garnish
- Rinse the barley under cold water. Place in a large pan and cover with water. Boil over medium heat, about 3 minutes, skimming off any foam. Remove from set, cover and set aside.
- Place lamb in a heavy-bottomed pan with 3 cups of water. Bring to a boil and skim off any foam that rises to the surface. Add the garlic, stock, onion and bay leaf. Reduce the heat and simmer, partly covered, for 15 min.
- Drain the barley, rinse under warm water and add to the soup. Add the remaining vegetables and simmer for 1 hour, stirring occasionally, until the meat and vegetables are cooked.
- Serve in warm bowls and season to taste with salt and pepper. Top with a sprig of parsley before serving.
I’ll be serving this with crusty bread. Sadly, I ran out of time to make it so I just tossed everything in the crock pot (except the barley) . I cooked up the barley separately and chucked it in at the end. Steve liked it 
Serves 4 (186 calories per bowl: 13g protein, 23g carbs, 5g fat).