Our old faithful, chilly bones buster!

So we have reached February and the optimists out there would say it's nearly Spring but we on the other hand can't get passed feeling the effects of the dreich and chilly winter weather and need some warming up! What better way to heat your bones than a nice big pot of home made soup?

We have just what the doctor ordered and we would like to share with you an old faithful recipe for Scotch Broth. If this takes your fancy you can pop in to Mitchells to pick up all the ingredients.

Scotch Broth

Ingredients

• 1lb of plate/spaul or other inexpensive beef or lamb cut
• 3 pints of water
• 1oz pearl barley and 2oz dried peas, (soaked overnight)
• 25g plain flour
• A large carrot, a large onion, a small leek (sliced), a small cubed turnip.
• 1 level tablespoon of chopped parsley to garnish

Method

1. Trim any excess fat from the meat and put in a large pot with the water, pearl barley, peas and seasoning. Bring to the boil and simmer for approximately one hour. Skim any excess fat from the top of the pot after this time.
2. Add the carrot, onion, leek and turnip, return to the boil and simmer for another 30 minutes or until the vegetables are just cooked. Remove the meat from the pot and trim the meat into small pieces and return meat to the pot, discarding the bone. Skim off any fat, season to taste and sprinkle parsley on the piping hot bowls of soup before serving. 

How did it taste? We would love to hear how your Scotch Broth turned out. Or do you have any winter warmer recipes you would like to share with us? Join us on Facebook and let us know. Why not take a photo of your soup and share it on our page? 

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