Tuesday, 2 October 2012
This is a slight adaptation of Scotch Broth, with the mint and balsamic vinegar being my own additions, as I think both flavours go particularly well with lamb, and help to cut through the fatty taste that you can sometimes get with that meat. If you want to be more traditional, leave those two ingredients out (and don't write me emails saying I got the recipe wrong, please...)
Also included in this recipe is some pearl barley, which I think in another brilliant but under-rated ingredient, although it does show up quite a bit in Scottish recipes. It makes a brilliant risotto instead of rice, and can be used in countless stews and soups - indeed, I suspect that as the nights grow darker, more and more people will be reaching for the pearl barley as well as their favourite stew recipes.
2 Large Carrots
1 Small Turnip
1 Large Onion
1 Small Leek
1 Medium Potato
50g Pearl Barley
3 Cloves Garlic
1tbsp Balsamic Vinegar
Handful fresh chopped mint leaves
1. Cut the carrot, turnip, potato and lamb into small cubes. Finely chop the onion, leek and garlic.
2. Heat your stock in a soup pan. Throw in any left-over gravy from Sunday lunch at this point too, and add the balsamic vinegar.
3. Bring the stock to the boil, put in the vegetables and lamb then cover and bring to a simmer. Cook the soup for 2-3 hours on a low heat.
4. 30 Minutes before serving, add the pearl barley.
5. Check seasoning, adding plenty of black pepper before serving and garnish with a handful of chopped fresh mint leaves. Enjoy!