Lord & Taylor’S Scotch Broth
Description
This International soup features Breast of Lamb w/bone, or. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Stewing lamb 8 c Cold water 1/2 c Pearl barley 2 tb Butter 2 Carrots, peeled and diced 1 White turnip, peeled/diced 2 Ribs celery, diced 1 Onion, diced Salt & pepper to taste 1.
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In a large stockpot, cover the lamb with cold water; bring to a boil.
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Add the barley, partially
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cover the pot, and
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simmer until the meat and barley is tender, 1 1/2 hours.
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Add more water to adjust for evaporation; skim the surface of the soup as necessary..
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Remove the meat from the broth.
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Cut the meat away from the bone, discard the bones, and return the meat to the soup.Continue simmering the soup.
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In a skillet, melt the butter over medium heat.
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Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
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Add the vegetables to the soup.
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Simmer until the vegetables are tender, about 10 minutes more.
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Season with salt and pepper to taste
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1001.1kcal
- % Daily Value *
- Total Fat 71.5g111%
- Saturated Fat 30.6g153%
- Cholesterol 330.3mg111%
- Sodium 245.2mg11%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 85.1g171%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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