Scotch Broth

Scotch broth has two essential ingredients: lamb (you don’t see many lamb soups) and barley. You can make it even more typical by simmering some lamb bones for a couple of hours with aromatic vegetables and using that for the stock.

10 cups lamb, beef, or chicken stock, or water, or a combination

1/2 cup pearled barley

11/2 to 2 pounds boneless lamb, preferably from the shoulder or leg, trimmed of excess fat and cut into 1-inch cubes

1 large or 2 medium leeks, washed and chopped 2 or 3 carrots, cut into 1-inch chunks

3 medium turnips, potatoes, or a combination, peeled and cut into 1-inch chunks

2 celery stalks, chopped

Salt and freshly ground black pepper

Chopped fresh parsley leaves for garnish

• Put the stock, barley, lamb, and leeks in a large, deep saucepan or casserole over high heat. When it boils, reduce the heat so the mixture bubbles gently. Skim any foam that rises to the top and cook, stirring occasionally, until the lamb and barley are very tender, at least 45 minutes.
• Add the remaining vegetables and cook, stirring occasionally, for 20 minutes. Add salt and pepper to taste and stir. Cook until everything is very tender, another 10 to 20 minutes. Taste and adjust the seasoning, garnish with parsley, and serve.

Lamb Soup, North African Style.
• Substitute 2 cups cooked and drained chickpeas or uncooked lentils for the barley. Omit the turnips and celery. Add 1 cup each chopped parsley and cilantro, 1 teaspoon each ground cinnamon and turmeric, and about 2 cups chopped seeded tomato. Brown the lamb in a tablespoon of olive oil, then add the leeks (or use onion) and herbs, spices, and finally the tomatoes, beans, and stock; cook until the lamb is tender. Add a squeeze of lemon juice just before serving if you like.

MAKES: 6 to 8 servings

TIME: About 2 hours