Hearty Scotch Broth

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the lamb shoulder in a large pot or Dutch oven and cover with cold water. Bring to a boil, then skim off any foam that rises to the surface.

   Ca. 10 min.

2. 2

   Drain the water, rinse the lamb, and return it to the clean pot.

   Ca. 2 min.

   Kokkens note: This step helps remove impurities and creates a clearer broth.

3. 3

   Add the pearl barley, chopped onion, diced carrot, diced celery, diced swede, bay leaf, beef or lamb stock, salt, and black pepper to the pot with the lamb.

   Ca. 5 min.

4. 4

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the lamb is very tender.

   Ca. 1 t. 30 min.

   Kokkens note: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.

5. 5

   Remove the lamb from the pot and set it aside to cool slightly.

   Ca. 5 min.

6. 6

   Add the sliced leek to the soup and continue to simmer for another 15-20 minutes, until the leeks are tender.

   Ca. 20 min.

   Kokkens note: Adding leeks later preserves their delicate flavor and texture.

7. 7

   While the leeks are cooking, shred the cooked lamb from the bone using two forks, discarding any bones or excess fat.

   Ca. 5 min.

8. 8

   Return the shredded lamb to the pot with the soup.

9. 9

   Taste and adjust seasoning if necessary.

   Ca. 1 min.

10. 10

    Ladle the hot Scotch Broth into bowls and garnish with fresh parsley before serving.

    Ca. 2 min.