Carrots And Leeks Scotch Broth Recipe
Ingredients
| Cold water | 8 Cup (16 tbs) | |
| 1 pound boneless lamb shoulder, trimmed and cut into 3/4-inch cubes | ||
| Leeks | 2 Large, washed | |
| Carrots | 2 Large, peeled | |
| Rutabaga | 1 Cup (16 tbs) | |
| 1 stalk celery, finely chopped (1/2 cup) | ||
| Green peas | 1/4 Cup (16 tbs), dried | |
| 2 tablespoons medium pearl barley | ||
| Salt | 3/4 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), minced | |
Directions
1. ln a 6-quart Dutch oven or stockpot, bring the water, lamb, leeks, carrots, yellow turnip, celery, split peas, barley, salt, and pepper to a boil over moderately high heat. Lower the heat and simmer, covered, for 1 1/2 hours or until the lamb and split peas are tender. Stir in the parsley.
Chef
