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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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My mum used to make this on a Monday and use the leftovers from the Sunday roast, but now that I'm out on my own and a vegetarian I use whatever veg is left in the fridge. Adapt it to what you've got. It's a warming and hearty broth. Read more . Perfect comfort food for a winter's evening. The way I like it is thick enough that you could stand on it and I have it for my tea with a door wedge of farmhouse bread. Ingredients:
the basics are... |
2 leeks |
2 large onions |
3 carrots |
4 potatoes |
2 cloves of garlic |
knob of butter |
cup of scotch broth dried mix (barley, yellow split peas, green split peas, marrowfat peas, red split lentils) |
bunch of herbs of your choice, parsley works well |
1.5 litre stock |
seasoning |
a really big soup pot |
you can use chunks of cooked meat too, chicken works especially well, and whatever else you've got that needs to be used! i sometimes use parsnips, turnip, even peppers. |
Directions:
1. Soak the broth mix overnight
2. Roughly chop all the vegetables and the garlic into reasonably small pieces. If you like it chunky, keep them bigger. This one's all about personal preferences.
3. Heat the butter in the pot and fry the vegetables until they're beginning to soften
4. Drain the broth mix and add it to the pot, along with the stock, adding more or less depending on how thick you like it (this is usually when I realise the pot isn't big enough!) If I'm using cooked meat I add it at this point
5. Add the chopped herbs and season to taste
6. Allow to simmer until the vegetables are softened
7. Serve with a big chunk of bread and butter
8. It makes a lot so I usually freeze it in portions ladelled into freezer bags
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