Scotch broth
Meals
Get into a good bowl of Scotch stock soup for a solid lunch or dinner. Loaded with veg and grains, present with a hunk of hard bread
Cooking Ingredients
250g stock blend (or a combination of 75g pearl grain, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas)
1 tbsp vegetable or olive oil
1 enormous onion, finely slashed
1 leek, washed and cut
1 medium turnip, stripped and finely slashed
3 carrots, finely slashed
3 celery sticks, managed and finely slashed
3 liters sheep stock
200g kale slashed
Cooking Direction
Stage 1
Flush the soup blend and absorb cold water for 8 hrs or short-term, canvassed in a cool spot. Channel and wash well.
Stage 2
Heat the oil in a huge dish and broil the onion, leek, turnip, carrots and celery for 10 mins, covered with a top, until delicate however not brilliant. Add a liberal touch of salt and a decent crushing of pepper.
Stage 3
Empty the stock into the dish and bring to a stew. Add the depleted soup blend, and delicately stew for 1 hr part-covered, until the grain and split peas are delicate. Season once more if necessary. Mix in the kale, and cook for 10-15 mins until delicate, then spoon into bowls to serve.