Scotch Broth
Next time you use parsley, freeze the stems. That way, you'll have them handy for your Scotch Broth.
YIELDS 5 cups
INGREDIENTS
- 1½ pounds lamb bones, rinsed (shoulders are fine)
- 8 cups cold water
- 3 leeks, thoroughly cleaned
- 2 large onions, peeled and quartered
- ½ bunch celery, chopped
- 3 carrots, peeled and chopped
- 2 bay leaves
- ¼ bunch of parsley stems
- 3 sprigs of thyme
- ½ cup pearl barley
- Salt and pepper
Trim all visible fat from the lamb bones and cut or break them into the smallest pieces you can.
Place the bones and vegetables in the water in a soup pot. Bring to a boil, then reduce to a simmer. Simmer for approximately 4 hours, skimming off the scum that rises to the top several times with a large spoon.
Stir in the barley and herbs. Bring to a boil again and reduce to a simmer for 1 hour, adding a bit more cold water as necessary to cover the bones.
Skim off the fat and season with salt and pepper. Strain, discarding all solids. (To store the broth for later use, cool it to room temperature by immersing the cooking pot in a bath of cold water; then refrigerate or freeze promptly.)
