Scotch Broth / Scottish Broth / Barley Broth

Yeild: 6 lit

Ingredients:

• 6 lit white lamb stock
• 100 g barley
• 700 g lean boneless lamb shoulder or shank, cut up
• 100 g butter
• 350 g onion, brunoise
• 200 g carrot, brunoise
• 200 g celery, brunoise
• 100 g leek, brunoise
• 100 g turnips, brunoise
• to taste salt
• to taste ground white pepper
• as needed parsley, chopped

Procedure:

1. bring 1 lit of stock to boil in a saucepan
2. add barley ... cover ... simmer till tender
3. bring remaining 5 lit to boil in another pot
4. add lamb ... cover ... simmer till almost tender
5. heat butter in a pot ... over medium heat ... add vegetables ... sweat till almost tender
6. add to lamb, stock ... simmer till meat, vegetables are tender
7. add cooked barley, stock ... simmer another 5 mins ...till flavor blend
8. season to taste with salt, pepper
9. before serving ... sprinkle with chopped parsley