Scotch broth with winter root veg
This is brilliant and a quintessentially Scottish dish. Feel free to use different cuts of meat. I like it with leftover roast lamb, but it's so good it's almost worth roasting some especially for it. As in Italy, the recipes will vary depending on which area of the country you're in, but, I can tell you, there's nothing better than a hearty bowl of Scotch broth - so tuck in...
Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Swede | not in our table | 0 |
| Scotch Whisky | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ quality shoulder of lamb, about 1kg, or 600g leftover roast lamb
- sea salt
- freshly ground white pepper
- 1 leek, trimmed, washed and roughly chopped
- 2 sticks celery, roughly chopped, leaves reserved
- 2 onions, peeled and finely sliced
- 2 carrots, peeled and roughly chopped
- olive oil
- 3 litres organic lamb stock
- 1 small swede, peeled and roughly chopped
- 1 large potato, peeled and roughly chopped
- 80 g pearl barley
- 1 small bunch fresh parsley, leaves picked
- 1 loaf fresh crusty bread, to serve
- 1 splash Scotch whisky, optional