Scotch broth

Meals

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Get into a good bowl of Scotch stock soup for a solid lunch or dinner. Loaded with veg and grains, present with a hunk of hard bread

Cooking Ingredients

    250g stock blend (or a combination of 75g pearl grain, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas)
    1 tbsp vegetable or olive oil
    1 enormous onion, finely slashed
    1 leek, washed and cut
    1 medium turnip, stripped and finely slashed
    3 carrots, finely slashed
    3 celery sticks, managed and finely slashed
    3 liters sheep stock
    200g kale slashed

Cooking Direction

    Stage 1
    Flush the soup blend and absorb cold water for 8 hrs or short-term, canvassed in a cool spot. Channel and wash well.

    Stage 2
    Heat the oil in a huge dish and broil the onion, leek, turnip, carrots and celery for 10 mins, covered with a top, until delicate however not brilliant. Add a liberal touch of salt and a decent crushing of pepper.

    Stage 3
    Empty the stock into the dish and bring to a stew. Add the depleted soup blend, and delicately stew for 1 hr part-covered, until the grain and split peas are delicate. Season once more if necessary. Mix in the kale, and cook for 10-15 mins until delicate, then spoon into bowls to serve.