Scotch Broth, a humble potage of lamb, split peas, barley and vegetables, fills my family’s bellies in winter time when the lingering cold and snow seem to draw out our strength and internal warmth. Scotch Broth has long been a favorite of mine – thick with split peas and barley, flecked with long-simmered bits of tender lamb meat and ladled into waiting bowls. I remember it fondly from childhood – Scotch Broth and Mulligatawny were my favorites, though when I was growing up they came from a red and white can.
It took me a while to find a recipe for Scotch Broth that was just right. Too often they were too thick, too thin or featured odd ingredients – incongruent with the dish’s history. I’ve been lucky – only recently having come across what has now become my favorite recipe for Scotch Broth in a cookbook about soups: Ladled: Nourishing Soups for All Occasions by Kimi Harris of the blog The Nourishing Gourmet.Click Here to Continue Reading.
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