Lord and taylor's scotch broth
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Lord and taylor's scotch broth
  Scottish    Lamb    Soups  
Last updated 6/12/2012 12:51:39 AM. Recipe ID 13282. Report a problem with this recipe.
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      Title: Lord and taylor's scotch broth
 Categories: Soups/stews, Lamb
      Yield: 8 Servings
 
      3 lb Breast of Lamb w/bone, or
           Stewing lamb
      8 c  Cold water
    1/2 c  Pearl barley
      2 tb Butter
      2    Carrots, peeled and diced
      1    White turnip, peeled/diced
      2    Ribs celery, diced
      1    Onion, diced
           Salt & pepper to taste
 
  1. In a large stockpot, cover the lamb with cold water; bring to a
  boil. Add the barley, partially cover the pot, and simmer until the
  meat and barley is tender, 1 1/2 hours. Add more water to adjust for
  evaporation; skim the surface of the soup as necessary..
  
  2. Remove the meat from the broth. Cut the meat away from the bone,
  discard the bones, and return the meat to the soup.Continue simmering
  the soup.
  
  3. In a skillet, melt the butter over medium heat. Add the carrots,
  turnip, celery, and onion and cook stirring often for 10 minutes.
  
  4. Add the vegetables to the soup. Simmer until the vegetables are
  tender, about 10 minutes more. Season with salt and pepper to taste.
  




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Recipe ID 13282 (Apr 03, 2005)

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