Saturday, August 23, 2014

Scotch Broth

Saturday 16 August
Made with the giant shoulder of sheep whose meat we're using for tomorrow's dinner, roasted and boiled into a broth by Holt over the past week. 

The base for the soup was sautéed chopped onions, celery, and carrots, and then the broth.  That cooked for around a half hour, then some barley went in to cook and thicken for a little more than an hour.  When that was tender, we threw in tidbits of meat previously picked off the sheep bone, some chopped parsley, and some frozen green peas to lighten it up.

Sometimes frugality tastes wonderful.  Thanks, Scotland!

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