How to make Swaledale Mutton Scotch Broth

Name: How to make Swaledale Mutton Scotch Broth
Prep time: 20 min
Cook time: 180 min
Total time: 3 h 20 min
Yield: 4
Ingredients: 450g Diced mutton or breast; 1 large potato diced; 1 large white onion diced; 2 small white turnip or swede diced; 2 carrots sliced; 1 stick celery diced; 1 small leek sliced; 100 g pearl barley; Handful shredded kale or January king cabbage; 1.25 litres lamb or mutton stock; Sea salt & finely ground white pepper; 2 bay leaves; Handful parsley leaves chopped

20 mins
3 hours
easy
4

Recipe by

Jeff Baker

Ingredients

450g Diced mutton or breast
1 large potato diced
1 large white onion diced
2 small white turnip or swede diced
2 carrots sliced
1 stick celery diced
1 small leek sliced
100 g pearl barley
Handful shredded kale or January king cabbage
1.25 litres lamb or mutton stock
Sea salt & finely ground white pepper
2 bay leaves
Handful parsley leaves chopped

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Introduction

Traditional Scotch broth served as a hearty soup, perfect for a evening meal or lunch, full of natural goodness & very simple to make.

Method

In a large deep saucepan, cover the mutton with the stock & bring up to a boil, skim away any impurities that rise to the surface and simmer for 1 hour
After leaving to simmer for an hour, all all of the other ingredients except the kale & bring back to the boil.
Reduce the heat and simmer very gently for 1-½ hours more until the meat & pearl barley are both tender.
Stir in the kale and continue to simmer until the kale is tender.
Season, to taste, with salt and freshly ground white pepper.