Scotch broth
Scotland's answer to chicken noodle soup is comforting, hearty and delicious.
Servings: 4
Calories: 193kcal
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Ingredients
- ½ onion large
- 1 carrot medium
- 2 ribs celery
- 1 tablespoon butter (or oil)
- 3 cups chicken stock or vegetable stock for vegetarian version
- ½ cup pearl barley
- A few grinds of salt and pepper
Instructions
- Dice the onion and cut the carrot and celery into relatively thin slices - cut larger slices in half or smaller depending on the thickness of the carrot.
- Melt the butter in a pan and add the onion. Soften for a minute or two then add the carrot and celery. Stir so all the vegetables are coated in the butter and cook for a minute or two.
- Add the stock and barley, season with a little salt and pepper, then stir and cover to bring the mixture to a boil.
- Reduce the heat to a simmer and leave to cook for approx 35-45min until the barley is cooked then serve.
Notes
More traditionally, Scotch broth is made with lamb stock and meat, but as noted above, we always made it with chicken growing up and so that's what I grew accustomed to and have shown here. You can switch the meat/stock if you prefer.
Nutrition
Calories: 193kcal | Carbohydrates: 29g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 312mg | Potassium: 379mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2725IU | Vitamin C: 2.9mg | Calcium: 29mg | Iron: 1mg
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