Scottish Vegetable Soup Broth Food and Drink Ideas
Scotch Vegetable Broth Recipe
This is a recipe for a hearty soup filled with the flavours of root vegetables and barley. It is especially good as a winter time soup or even for those needing a "good feed".
Scottish Vegetable Broth Soup
1 oz Butter
1 Medium Carrot (diced)
1 Large Onion
1 small white turnip
1 leek (chopped)
1 large celery stick (chopped)
1 & 1/2 pts vegetable or meat stock
2 level tablespoons barley (well washed)
salt and pepper
Chopped fresh parsley or chives
Melt the butter in the pan. Add all the vegetables. Cover with a lid and allow to sweat gently, ensuring the pan is shaken to coat the vegetables with butter. After about 5 minutes pour in stock. Then add the barley and bring to boil. Season as required, then reduce the heat and simmer for approx 1-1.5 hours until barley is completely soft.
Serve with hot rolls or bread and garnish the soup with the parsley or chives.
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For US to UK equivalents for food weights and measurements see this rough guide
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