Scotch Broth
You will need:
1 medium carrot, grated
1 medium onion, diced
1 celery stalk, diced
2 yellow or white flesh potatoes, 1 grated, 1 cubed
1/2 cup split peas, rinsed
1/2 cup lentils, rinsed
1/2 pearl barley, rinsed
Broth
1 strip bacon
1 thyme sprig
Salt&pepper
Choice of protein- pick a favorite or whats on hand, a whole chicken carcass&wings, chicken thighs, ham hock, beef bones with meat, etc.
Today I'll be using a left over chicken carcass from an oven roasted supper I made previously.
Put the carcass and wings in a large pot and fill the pot til almost covering it with water. Add in 2 dried bovril stock packets, bring to a boil then turn down the heat and simmer, partly covered, for 30 minutes.
Remove the carcass and set aside.
Add in the rinsed peas, lentils and barley, thyme sprig and bacon, simmer covered for 30 minutes until they start to plump and soften.
Add in the carrot, both potatoes, celery and onion, top up the liquid with extra stock or water if the soup is too thick.
Simmer for several hours covered on a low heat.
Meanwhile, pick clean all the meat from the bones and set aside.
Before serving, remove the bacon and thyme sprig, season with salt and pepper and add in the reserved chicken, taste and adjust as needed.
You will need:
1 medium carrot, grated
1 medium onion, diced
1 celery stalk, diced
2 yellow or white flesh potatoes, 1 grated, 1 cubed
1/2 cup split peas, rinsed
1/2 cup lentils, rinsed
1/2 pearl barley, rinsed
Broth
1 strip bacon
1 thyme sprig
Salt&pepper
Choice of protein- pick a favorite or whats on hand, a whole chicken carcass&wings, chicken thighs, ham hock, beef bones with meat, etc.
Today I'll be using a left over chicken carcass from an oven roasted supper I made previously.
Put the carcass and wings in a large pot and fill the pot til almost covering it with water. Add in 2 dried bovril stock packets, bring to a boil then turn down the heat and simmer, partly covered, for 30 minutes.
Remove the carcass and set aside.
Add in the rinsed peas, lentils and barley, thyme sprig and bacon, simmer covered for 30 minutes until they start to plump and soften.
Add in the carrot, both potatoes, celery and onion, top up the liquid with extra stock or water if the soup is too thick.
Simmer for several hours covered on a low heat.
Meanwhile, pick clean all the meat from the bones and set aside.
Before serving, remove the bacon and thyme sprig, season with salt and pepper and add in the reserved chicken, taste and adjust as needed.