| | Scotch Barley Soup 2 pounds of lamb neck slices
2 ribs celery, sliced
1 medium onion, sliced
2 1/2 teaspoons of salt
1 teaspoon of peppercorns
1 teaspoon of monosodium glutamate
1 large bay leaf
1 1/2 cups of diced white turnips
1/2 cup of sliced scallionsRecipesFromScratch.com8/26/ |
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Combine the lamb, celery, onion, garlic, 2 teaspoons of salt, peppercorns, monosodium glutamate, bay leaf and 2 quarts of water in a Dutch oven. Bring to a boil, then cover tightly and simmer for 1 hour. Strain and remove excess fat from broth. Measure the broth and add enough water to measure 1 1/2 quarts. Return broth and lamb to the Dutch oven and bring to a boil. Stir in the barley and simmer, covered for 30 minutes, stirring occasionally. Add the remaining salt, carrots, and turnips and cook, covered for 20 minutes. Stir in the scallions and simmer, covered for 10 minutes longer. Turn into soup tureen and sprinkle with parsley, if desired. Makes 6 - 8 servings.
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