As a balance to all the Southeast Asian delights this month, how about this robust, old school soup from Scotland and the north of England? It relies on barley for its particular texture and creamy flavour, and is a great way to use up the end of a Sunday roast lamb. Wash the barley well and cook it separately until al dente. The soup is hearty enough to be served as a supper alongside some hot crusty bread, and it will work just as well at lunchtime. It also freezes very well. Some people enjoy a splash of fresh cream stirred into the Scotch Broth before serving.
01.
Ingredients
leftover roast lamb, if you have it, chopped up small
75g pearl barley, washed and part-boiled
2 leeks, washed and chopped into fine rings
1 small swede, peeled and chopped into small dice
2 carrots, peeled and chopped into small dice
1 potato, peeled and chopped into small dice
1 litre vegetable stock
1 tbs wild herb blend
good grind of quality black pepper
02.
Method
- Sweat the vegetables in a little butter and olive oil for about 20 minutes, till they are softening but not colouring. Add the lamb at this point if using, and sweat for another five minutes or so.
- Now add the prepared barley and get the whole base mixed together well. Stir in the wild herbs and add the pepper, before carefully pouring in the stock. Taste for seasoning, and add salt if necessary.
- Bring the soup to the boil and then turn down to a rolling simmer, letting it bubble away for 40 minutes or so. It can be prepared well in advance, and the flavour will only improve.
