Scotch broth
AWW May 2008
Scotch broth from The Australian Women's Weekly The $ Smart Cook, ACP Books.
INGREDIENTS
2.25 litres (9 cups) water
1kg lamb neck chops
¾ cup (150g) pearl barley
1 large (200g) brown onion, chopped coarsely
2 medium (240g) carrots, chopped coarsely
1 medium (350g) leek, sliced thinly
2 cups (160g) finely shredded savoy cabbage
½ cup (60g) frozen peas
2 tablespoons finely chopped fresh flat-leaf parsley
Per serve: Energy 2274kJ; protein, 43.2g; fat, 24.4g; saturated fat, 10.7g; fibre, 10.7g; carbohydrate, 32.8g.
METHOD
Combine the water, lamb and barley in large saucepan; bring to the boil. Reduce heat; simmer, covered, for 1 hour, skimming fat from surface occasionally. Add onion, carrot and leek; simmer, covered, about 30 minutes, or until carrot is tender.
Remove lamb from pan. When cool enough to handle, remove and discard bones; shred lamb meat coarsely.
Return lamb to soup with cabbage and peas; cook, uncovered, about 10 minutes or until peas are tender.
Serve soup sprinkled with parsley.
Suitable to freeze. Not suitable to microwave.
Recipe from The Australian Women’s Weekly The $ Smart Cook, ACP Books. RRP $34.95, available from selected bookstores and online from www.acpbooks.com.au Photography by Stuart Scott. Styling by Kate Brown.
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