Scotch Broth

== Description ==
This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening. 
== Ingredients ==
* 3 lbs lamb breast or stewing lamb (with bone)
* 8 cups cold water
* ½ cup pearl barley
* 2 tablespoons butter
* 2 carrots, peeled and diced
* 1 turnip, peeled and diced
* 2 celery ribs, diced
* 1 onion, diced
* seasoning
== Directions ==
# In a large stockpot or dutch oven, cover the lamb with cold water; bring to a boil.
# Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
# Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
# Remove meat from broth; cut meat from bone and cut in small pieces.
# Discard the bones and return the meat to the soup.
# Continue simmering.
# In a skillet, melt the butter over medium heat.
# Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
# Add the vegetables to the soup.
# Simmer for about 10 minutes, or until the vegetables are tender.
# Add salt, pepper and seasonings to taste.
Category:Scottish Soups
Category:Pearl barley Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Turnip Recipes
Category:Lamb Recipes