Scottish Winter Root Vegetable Soup
⏳ Time
4 hours 45 minutes
🥕 Ingredients
14
🍽️ Servings
8
Description
Scottish Winter Root Vegetable Soup
Ingredients
- Lamb Shoulder - 2 lbs
- Leek - 1 piece
- Onion - 2 heads
- Carrot - 2 pieces
- Celery stalk - 2 pieces
- Olive Oil - 1 fl oz
- Lamb - 3 qt
- Swede - 1 piece
- Potato - 1 piece
- Pearl barley - 2.8 oz
- Parsley - 0.5 oz
- White bread - 10.6 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 338°F (Gas mark 3).
Step 2
Rub the shoulder with salt and pepper on all sides, place it on a baking tray, cover with foil, and roast for 3 hours. Remove all the meat from the bone, leaving the bone for later.
Step 3
Chop the leek roughly, finely chop the onion, then chop the carrot and celery roughly.
Step 4
Place the leek, celery, onion, and carrot in a large pot with oil and cook on low heat for 20 minutes or until soft and sweet, stirring regularly.
Step 5
Pour in the broth and add the remaining lamb bone. Bring to a boil, then simmer on low heat for 20 minutes. Meanwhile, peel and chop the swede and potato roughly.
Step 6
Add the pearl barley to the pot, then the swede and potato, and simmer on low heat for another 50 minutes or until the barley is cooked.
Step 7
Remove the pot from the heat and blend the broth fairly well so that some of the potato dissolves and the soup becomes smooth, then add the roasted lamb and let it heat through. Taste and season with salt and pepper as needed.
Step 8
Chop the parsley leaves and add them to the soup. Serve with slices of crusty bread for dipping.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.