Elaines Home-Made Scotch Broth Soup
From chefelaine 16 years ago
- 180 minutes to make
- Serves 8
As you’ll most likely recall, I don’t measure when I cook. So, these quantities are only approximate. The beauty is, you can adjust all ingredients to your specified tastes! ------- The lamb I used was leftovers from the night before, making sure none of that gorgeous meat went to waste. Read more See less
Ingredients
- About 1 – ½ lbs cooked lamb, coarsely cut. RESERVE THE BONES! shopping list
- 3 – 4 raw potatoes, medium sized, coarsely chopped shopping list
- 1 – ½ cups carrots, coarsely chopped shopping list
- approx ½ cup dried onions, or 1 cup fresh shopping list
- about 7 cups of chicken broth. It’s equivalent equals two boxes of ready-made, store-bought broth in the 900 ml tetri-packs if you have no homemade broth or stock shopping list
- ½ tsp salt. (For no salt recipe, use 1 tsp of McCormicks ‘No salt Added Citrus Pepper’) shopping list
- 1 –1/2 cups raw barley shopping list
- 2 oz dry red wine shopping list
How to make it
- Combine all ingredients into the stock pot and slowly bring to a boil.
- Reduce to half heat, stirring often.
- In another pot, put in the bones, and add about 2 cups of water.
- Add 2 tsp vanilla extract.
- Bring to the boil rapidly, then reduce to simmer. Stir often.
- Allow to cook until the meat falls off the bones, and the broth is reduced.
- Remove all the bones, then add the bone broth to the stock pot.
- This soup is also very easily made in the slow cooker, and all measurements are the same.
- The vanilla might sound strange, but believe me, it heightens the flavor tremendously in the finished product!
- As for the wine, for those who do not use alcohol, have no concerns, as the alcohol is evaporated during the cooking process. The wine, like the vanilla, heightens the flavor of this hearty soup.
The Rating
Reviewed by 42 people-
Wow, this is different to the scotch broth I know and love - vanilla! I am intrigued! I never thought of adding wine either. I am printing and bookmarking this to try next time we have a leg of lamb, or mutton (I have a mutton leg in the freezer).
sitbynellie
in Glasgow loved it
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I will try the vanilla in my soup. I never have heard of that before. Soup is one of my favorite things to cook.
sday5
in Smalltown loved it
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This sounds incredibly good! I haven't had scotch broth since I was a kid. And thank you, for using the bones. People just don't seem to know about soup bones any more, and that needs fixing.
coyote
in Boulder loved it
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