If I could live on only one dish for the rest of my life, it would be my mum’s scotch broth. I’ve never tasted another soup like it. I just had some on my lunch break at work, I had some for my dinner (with crusty buttered bread mmm) last night and I will most likely have some tonight too… if there is any left, that is!
Mum has never given me the recipe before, despite my constant pleading. So I have this blog to thank for her change of heart; I asked if I could write about it and she agreed to my shock and amazement! Here she is, hard at work in the kitchen, in her wee adorable apron:
And here is the elusive recipe for the most flavoursome soup I have ever experienced:
250g Broth Mix – mum uses this one
4 large carrots, grated
1 large leek, sliced
1/4 turnip, diced
A cut of Lamb Shoulder – Mum used this one
4 lamb stock cubes
(Alternatively, you can use Beef Hough and 4 beef stock cubes; both cuts of meat will give delicious results. Try both!)
Place broth mixture in a bowl, steep in boiled water and cover. Leave overnight.
The next day, place meat in the soup pot and fill with water, to about 3/4 full.
Add the stock cubes and bring to the boil. Simmer for 45 minutes.
Put the broth mix into a sieve and run under cold water until the water runs clear at the bottom.
Add to the pan, along with the rest of your veg and season.
Cook at a medium heat for at least 1 hour and a half, or until peas are soft.
I hope you enjoy the soup as much as I do. It freezes well, I’ve taken frozen tubs to work and microwaved before (about 8-10 mins). Usually the whole pot is devoured before it can be frozen though!