Creamed Scotch Broth Recipe

Name: Creamed Scotch Broth
Ingredients: 500 g/1 lb scrag end neck of lamb; 1 liter/1 3/4 pts. cool water; 1 lg. onion; 2 med. celery stalks; 1 med. carrotsm. turnip; 1 1/2 to 2 level teaspoon salt; 25 g/1 ounce. well-washed barley; 4 tbsp. fresh single cream

by CookEatShare Cookbook

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Ingredients

Cost per recipe $0.89 view details

500 g/1 lb scrag end neck of lamb
1 liter/1 3/4 pts. cool water
1 lg. onion
2 med. celery stalks
1 med. carrotsm. turnip
1 1/2 to 2 level teaspoon salt
25 g/1 ounce. well-washed barley
4 tbsp. fresh single cream

Directions

Cut lamb into small neat sections. Remove as much fat as possible. Put into large saucepan with water. Bring to boil and remove scum. Cover and simmer gently while preparing vegetables.
Chop onion and celery. Cut carrot and turnip into small dice. Add in to saucepan with salt and barley. Bring to boil again. Lower heat and cover pan. Simmer very gently for 2 hrs. Leave till completely cool. Remove fat and throw away.
Bring soup just up to boil. Stir in cream. Ladle into 4 hot soup bowls. Sprinkle each with parsley. Serves 4.

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Amount Per Recipe	%DV
Recipe Size 1276g
Calories 182
Calories from Fat 104	57%
Total Fat 11.84g	15%
Saturated Fat 7.29g	29%
Trans Fat 0.0g
Cholesterol 40mg	13%
Sodium 4196mg	175%
Potassium 456mg	13%
Total Carbs 16.92g	5%
Dietary Fiber 3.4g	11%
Sugars 7.11g	5%
Protein 3.6g	6%

Creamed Scotch Broth Recipe

Ingredients