Consuming Passions - Worldwide Events Managers

Scot-ish Broth

Serves: 6

Notes

A Consuming Passions version of a classic Scottish soup using mutton meat and bones, vegetables and herb, and pearl barley. This version was put to the test by the boys of the Scotch College pipe band in Perth, Western Australia. It passed with flying colours.

Ingredients

• 2kg mutton neck and/or shanks
• 3 onions, roughly chopped
• 2 large parsnips, roughly chopped
• 2 or 3 carrots, diced
• 2 large leeks, cut into rings
• 2 sticks celery, chopped
• 2 bay leaves
• 20 or so peppercorns
• 3 Tbsp pearl barley
• 1 Tbsp chopped parsley
• 2 tsp finely chopped lemon rind

Method

Put mutton in large saucepan, cover with water and bring to the boil. Once the water has been boiling for 5 or 6 minutes. Skim surface, removing floating matter. Add two-thirds of the vegetables, the bay leaves and the peppercorns. Reduce heat and allow to simmer for 3 hours, very very slowly. Remove fat, either by spooning and then using kitchen paper towel, or by refrigerating overnight and removing cold fat the following day, which is much easier. Warm through, strain reserving mutton bones and meat. Put strained liquor back into the pan, along with remaining vegetables and the pearl barley, and simmer for 45 minutes, or until pearl barley is cooked. Remove meat from bones. Before serving, stir through meat, parsley and lemon rind, and season to taste.