Scotch Broth

[Anna Elizabeth Henry]

While it might still be a bit warm for soup for most of us, I stumbled on this recipe last year when I was visiting the UK. Oddly enough it's not too broth-y as the name implies, it's actually a very hearty meal soup. It first appeared in published form in around 1856 in "Cook & Housewife's Manual" by Margaret Dods. However, Scotch broth had been referenced in literature dating as far back as the 1600's as a popular family soup. It's sold commercially in the UK by Campbell's as I discovered one day when I wandered into the supermarket in London.

While I don't eat lamb/mutton there is a variation for this soup made with beef instead - which is what I intend to use as a substitute when I make my own batch once the weather cools down enough to enjoy soups and stews again without breaking a sweat!

Ingredients -

• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless lamb shoulder in one piece, plus its bones
• 2 large yellow onions, peeled and quartered
• 3 celery stalks, coarsely chopped
• 3 medium carrots, peeled and coarsely chopped
• 2 medium leeks, washed and trimmed, white and light-green parts cut on the bias into 2-inch pieces, trimmings reserved
• 1/2 teaspoon whole black peppercorns
• Coarse salt
• 12 parsley stems, plus 1/2 cup leaves, finely chopped
• 2 medium turnips, peeled and halved (about 1 pound)
• 1/2 cup pearl barley
• 1 1/2 pounds English peas, shelled, or 1 1/2 cups frozen peas

Directions - https://www.marthastewart.com/1146887/scotch-broth

 

[mofederal]

Thank you @Anna Elizabeth Henry for the recipe. I do not like lamb or mutton at all. I never intend to eat it again ever. Thank you for the recipe using beef. Now this I could eat.

 

[Anna Elizabeth Henry]

Thank you @Anna Elizabeth Henry for the recipe. I do not like lamb or mutton at all. I never intend to eat it again ever. Thank you for the recipe using beef. Now this I could eat.

I've never tried lamb and just the thought of it... As an aside my grandmother used to make a very hearty barley soup with carrots and celery and some fresh parsley coupled with smoked pork chops she bought at the local German butcher. It gave the stock a smokey flavor, but was very good if one likes smokey flavored foods. She was from Austria originally, so it was a local concoction I think. So, I think you could use some variety of ham/pork as well.

It's the beauty of soups and stews you can mix them up easily to cater to your needs!

 

[nitrofd]

While it might still be a bit warm for soup for most of us, I stumbled on this recipe last year when I was visiting the UK. Oddly enough it's not too broth-y as the name implies, it's actually a very hearty meal soup. It first appeared in published form in around 1856 in "Cook & Housewife's Manual" by Margaret Dods. However, Scotch broth had been referenced in literature dating as far back as the 1600's as a popular family soup. It's sold commercially in the UK by Campbell's as I discovered one day when I wandered into the supermarket in London.

While I don't eat lamb/mutton there is a variation for this soup made with beef instead - which is what I intend to use as a substitute when I make my own batch once the weather cools down enough to enjoy soups and stews again without breaking a sweat!

Ingredients -

• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless lamb shoulder in one piece, plus its bones
• 2 large yellow onions, peeled and quartered
• 3 celery stalks, coarsely chopped
• 3 medium carrots, peeled and coarsely chopped
• 2 medium leeks, washed and trimmed, white and light-green parts cut on the bias into 2-inch pieces, trimmings reserved
• 1/2 teaspoon whole black peppercorns
• Coarse salt
• 12 parsley stems, plus 1/2 cup leaves, finely chopped
• 2 medium turnips, peeled and halved (about 1 pound)
• 1/2 cup pearl barley
• 1 1/2 pounds English peas, shelled, or 1 1/2 cups frozen peas

Directions - https://www.marthastewart.com/1146887/scotch-broth

1. Swirl oil into a large, heavy pot over medium-high. Add lamb, bones, and onions; cook until bottom sides of bones turn dark brown, 8 to 10 minutes. Flip, reduce heat to medium, and add celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes. Add 12 cups water, leek trimmings, peppercorns, and parsley stems; season with salt. Bring to a boil; skim foam. Reduce heat and simmer, partially covered, until meat is fork-tender, about 1 1/2 hours. Remove from heat and let stand, uncovered, until fat begins to rise to surface, about 2 hours. Skim fat; strain stock through a fine-mesh sieve, reserving lamb. When lamb is cool enough to handle, trim excess fat, then cut into bite-size pieces and reserve, discarding bones.
   
   
2. Place stock in a clean pot; add turnips and barley. Bring to a boil, then reduce heat and simmer, partially covered, until barley is just tender and turnips are easily pierced with the tip of a sharp knife, about 20 minutes; transfer turnips to a cutting board. Add leeks to pot and simmer until tender, 5 minutes. Meanwhile, slice turnips lengthwise into 1/2-inch moons and return to pot, along with lamb and peas. Simmer until heated through. Serve, with chopped parsley alongside.

Campells Soup Company used to make Scotch Broth and i loved it.it is no longer sold in the states but your grocer can order a case and it wiil come from Canada.

 

[donna]

Great recipe. I remember Campbell's Scotch Broth. Have to check on it.

 

[Anna Elizabeth Henry]

Great recipe. I remember Campbell's Scotch Broth. Have to check on it.

I've never seen it here since I can remember, but I did see it in London. Perhaps it fell out of favor in the States.

 

[nitrofd]

I've never seen it here since I can remember, but I did see it in London. Perhaps it fell out of favor in the States.

I believe they stopped in the states around 1986.

 

[Sbc]

While it might still be a bit warm for soup for most of us, I stumbled on this recipe last year when I was visiting the UK. Oddly enough it's not too broth-y as the name implies, it's actually a very hearty meal soup. It first appeared in published form in around 1856 in "Cook & Housewife's Manual" by Margaret Dods. However, Scotch broth had been referenced in literature dating as far back as the 1600's as a popular family soup. It's sold commercially in the UK by Campbell's as I discovered one day when I wandered into the supermarket in London.

While I don't eat lamb/mutton there is a variation for this soup made with beef instead - which is what I intend to use as a substitute when I make my own batch once the weather cools down enough to enjoy soups and stews again without breaking a sweat!

Ingredients -

• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless lamb shoulder in one piece, plus its bones
• 2 large yellow onions, peeled and quartered
• 3 celery stalks, coarsely chopped
• 3 medium carrots, peeled and coarsely chopped
• 2 medium leeks, washed and trimmed, white and light-green parts cut on the bias into 2-inch pieces, trimmings reserved
• 1/2 teaspoon whole black peppercorns
• Coarse salt
• 12 parsley stems, plus 1/2 cup leaves, finely chopped
• 2 medium turnips, peeled and halved (about 1 pound)
• 1/2 cup pearl barley
• 1 1/2 pounds English peas, shelled, or 1 1/2 cups frozen peas

Directions - https://www.marthastewart.com/1146887/scotch-broth

1. Swirl oil into a large, heavy pot over medium-high. Add lamb, bones, and onions; cook until bottom sides of bones turn dark brown, 8 to 10 minutes. Flip, reduce heat to medium, and add celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes. Add 12 cups water, leek trimmings, peppercorns, and parsley stems; season with salt. Bring to a boil; skim foam. Reduce heat and simmer, partially covered, until meat is fork-tender, about 1 1/2 hours. Remove from heat and let stand, uncovered, until fat begins to rise to surface, about 2 hours. Skim fat; strain stock through a fine-mesh sieve, reserving lamb. When lamb is cool enough to handle, trim excess fat, then cut into bite-size pieces and reserve, discarding bones.
   
   
2. Place stock in a clean pot; add turnips and barley. Bring to a boil, then reduce heat and simmer, partially covered, until barley is just tender and turnips are easily pierced with the tip of a sharp knife, about 20 minutes; transfer turnips to a cutting board. Add leeks to pot and simmer until tender, 5 minutes. Meanwhile, slice turnips lengthwise into 1/2-inch moons and return to pot, along with lamb and peas. Simmer until heated through. Serve, with chopped parsley alongside.

Where's the Scotch(lol)in this?

 

[Anna Elizabeth Henry]

I believe they stopped in the states around 1986.

This would probably explain why I never saw it in the supermarket...I was 8 in 1986

Where's the Scotch(lol)in this?

LOL! I guess you could slip some in. If I made it with beef I might braise it with red wine.

 

[nitrofd]

This would probably explain why I never saw it in the supermarket...I was 8 in 1986



LOL! I guess you could slip some in. If I made it with beef I might braise it with red wine.

My,my anna,you are still wet behind the ears.

 

[Anna Elizabeth Henry]

My,my anna,you are still wet behind the ears.

LOL! Indeed, I'm one of the youngins on the forum

 

[nitrofd]

LOL! Indeed, I'm one of the youngins on the forum

Well we always need a breath of fresh air.

 

[donna]

Just so glad you are here. Enjoy all your posts.

 

[Mrs. V]

While it might still be a bit warm for soup for most of us, I stumbled on this recipe last year when I was visiting the UK. Oddly enough it's not too broth-y as the name implies, it's actually a very hearty meal soup. It first appeared in published form in around 1856 in "Cook & Housewife's Manual" by Margaret Dods. However, Scotch broth had been referenced in literature dating as far back as the 1600's as a popular family soup. It's sold commercially in the UK by Campbell's as I discovered one day when I wandered into the supermarket in London.

While I don't eat lamb/mutton there is a variation for this soup made with beef instead - which is what I intend to use as a substitute when I make my own batch once the weather cools down enough to enjoy soups and stews again without breaking a sweat!

Ingredients -

• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless lamb shoulder in one piece, plus its bones
• 2 large yellow onions, peeled and quartered
• 3 celery stalks, coarsely chopped
• 3 medium carrots, peeled and coarsely chopped
• 2 medium leeks, washed and trimmed, white and light-green parts cut on the bias into 2-inch pieces, trimmings reserved
• 1/2 teaspoon whole black peppercorns
• Coarse salt
• 12 parsley stems, plus 1/2 cup leaves, finely chopped
• 2 medium turnips, peeled and halved (about 1 pound)
• 1/2 cup pearl barley
• 1 1/2 pounds English peas, shelled, or 1 1/2 cups frozen peas

Directions - https://www.marthastewart.com/1146887/scotch-broth

1. Swirl oil into a large, heavy pot over medium-high. Add lamb, bones, and onions; cook until bottom sides of bones turn dark brown, 8 to 10 minutes. Flip, reduce heat to medium, and add celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes. Add 12 cups water, leek trimmings, peppercorns, and parsley stems; season with salt. Bring to a boil; skim foam. Reduce heat and simmer, partially covered, until meat is fork-tender, about 1 1/2 hours. Remove from heat and let stand, uncovered, until fat begins to rise to surface, about 2 hours. Skim fat; strain stock through a fine-mesh sieve, reserving lamb. When lamb is cool enough to handle, trim excess fat, then cut into bite-size pieces and reserve, discarding bones.
   
   
2. Place stock in a clean pot; add turnips and barley. Bring to a boil, then reduce heat and simmer, partially covered, until barley is just tender and turnips are easily pierced with the tip of a sharp knife, about 20 minutes; transfer turnips to a cutting board. Add leeks to pot and simmer until tender, 5 minutes. Meanwhile, slice turnips lengthwise into 1/2-inch moons and return to pot, along with lamb and peas. Simmer until heated through. Serve, with chopped parsley alongside.

I have made this soup with the beef. My husband says they used to have it for breakfast when he was a kid.

 

[nitrofd]

I have made this soup with the beef. My husband says they used to have it for breakfast when he was a kid.

The scotch broth we always had was made with beef.you just need that hearty flavor.

 

[Anna Elizabeth Henry]

I have made this soup with the beef. My husband says they used to have it for breakfast when he was a kid.

Now that's a hearty breakfast!

 

[Shalom Hobbitess]

I remember Campbell's Scotch Broth, but when I make it from scratch, I used beef. Haven't made it in forever.

I do not like lamb or mutton at all. I never intend to eat it again ever.

I'm not crazy about lamb, but when hubby was in the Army and wanted meat every day (now he's a computer guy we're semi-vegetarians), I'd make it every six months or so, just for a change. I don't know if it was cheaper in Louisiana or if I'd just splurge because it was just the two of us, but now whenever I consider making it, I always decide it is just too pricey for family meals. Still have the occasional lamb gyros when eating out, though (at home I make them with beef).

My husband says they used to have it for breakfast when he was a kid.

I wish we'd had hearty breakfasts like that! I was always famished by the time lunchtime rolled around, especially in the winter, and I had to walk home (only a block or so) to get it! When I was a kid we had cereal for breakfast, although in my teens I started making myself hot dogs and other high-protein stuff and finally wasn't so distracted by hunger before lunch. OTOH, my kids grew up on leftovers or other high protein breakfasts, but some of them have switched to cereal! I like cereal, but consider it a light dinner or an evening snack.

 

[Mrs. V]

I remember Campbell's Scotch Broth, but when I make it from scratch, I used beef. Haven't made it in forever.



I'm not crazy about lamb, but when hubby was in the Army and wanted meat every day (now he's a computer guy we're semi-vegetarians), I'd make it every six months or so, just for a change. I don't know if it was cheaper in Louisiana or if I'd just splurge because it was just the two of us, but now whenever I consider making it, I always decide it is just too pricey for family meals. Still have the occasional lamb gyros when eating out, though (at home I make them with beef).



I wish we'd had hearty breakfasts like that! I was always famished by the time lunchtime rolled around, especially in the winter, and I had to walk home (only a block or so) to get it! When I was a kid we had cereal for breakfast, although in my teens I started making myself hot dogs and other high-protein stuff and finally wasn't so distracted by hunger before lunch. OTOH, my kids grew up on leftovers or other high protein breakfasts, but some of them have switched to cereal! I like cereal, but consider it a light dinner or an evening snack.

I like cereal for a snack in the evening. For some reason, even the high protein cereals still leave me hunger a few hours later.

 

[Anna Elizabeth Henry]

I like cereal for a snack in the evening. For some reason, even the high protein cereals still leave me hunger a few hours later.

Me too! I do love cereal, but as someone who - gasp - eats it without milk, I always thought that's why I never feel full after having a bowl. I'm glad it's not just me left hungry in a couple of hours!

 

[nitrofd]

I like cereal for a snack in the evening. For some reason, even the high protein cereals still leave me hunger a few hours later.

My waistline remembers those bowls of cearal while watching tv at night.