Recipe

Hotch Potch Soup Recipe


HOTCH POTCH SOUP Recipe Oldchem / All my dishes
2 years ago
This is a traditional Scottish soup. In 1819, J. G. Lockheart observed about Hotch-Potch that it is, "Also called Hairst Bree, meaning harvest broth...a truly delicious soup, quite peculiar to Scotland." Indeed, it was considered quite... More
Prep:40m Cook:180m Servings:6

Oldchem

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Ingredients
  • 2 pounds lamb meat and bones
  • 2 small turnips, peeled and chopped
  • 4 carrots, peeled and chopped
  • 6 spring onions (with green), chopped
  • 1 cup fresh (or frozen) broad beans
  • 2 cups fresh (or frozen) green peas--in 2 piles of 1 cup quantities
  • 1 medium cauliflower, cut into florets
  • 1 small hearty lettuce, shredded
  • 2 teaspoons mint, chopped
  • 1 teaspoon sugar
  • salt and pepper
  • Garnish: chopped parsley

Directions
  1. In a large saucepan, cover the lamb and bones with salt water, bring to a boil--skimming scum as necessary--reduce heat,
  2. cover, and simmer for an hour. Remove lamb and bones when done--cut the meat into bite-sized pieces and reserve,
  3. discarding bones and gristle.
  4. Bring the stock to a boil and add the turnips, carrots, onions, beans, and 1 cup of peas.
  5. Reduce heat and simmer, covered, for 1½ hours. Add the cauliflower pieces, the reserved meat, the
  6. lettuce, the rest of the peas, mint, sweetener, and season to taste with salt and pepper.
  7. Cover and simmer for 30 minutes, until the cauliflower is tender.
  8. When ready to serve, ladle into bowls and stir in the fresh parsley

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