Scotch broth

serves 6–8
ingredients
900g/2lb neck of lamb, cubed
1 large onion, chopped
50g/2oz pearl barley
1 bouquet garni
1 large carrot, chopped
1 turnip, chopped
3 leeks, chopped
1⁄2 small white cabbage, shredded
salt and freshly ground
black pepper
• Put the lamb and 1.8 litres/3pt water in a large heavy saucepan, and
bring to the boil. Skim off any scum from the surface, then stir in the
onion, pearl barley and bouquet garni. Bring the soup back to the boil,
part-cover the pan and simmer gently for 1 hour.
• Add the remaining vegetables, and season with salt and pepper. Bring
to the boil again, part-cover and simmer for 35 minutes.
• Use kitchen paper to skim surplus fat from the top of the soup. Discard
the bouquet garni and serve hot.