Soups recipes

Scotch Broth

Course : Soups
Serves: 8

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

2 pounds lamb neck or breast -- trimmed

1/2 cup pearl barley

1 tablespoon salt

3 whole peppercorns

1 medium onion -- chopped

2 stalks celery -- sliced

1 medium turnip -- peeled and diced

10 ounces frozen peas -- thawed

1 teaspoon leaf thyme

1/4 teaspoon Tabasco sauce

Preparation / Directions:

Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low setting 10-12 hours or High 4-5 hours. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. Makes 2 quarts.

Scotch Broth

Ingredients:

Preparation / Directions:

More Soups Recipes