Okay, so I’ve been craving some good old-fashioned comfort food lately. You know, the kind that warms you up from the inside out? That’s where Campbell’s Scotch Broth comes in. I wanted to try making it myself, and see if i could replicate the taste.
First things first, I needed to figure out what actually goes into this soup. I grabbed my phone and started searching to find any clues of what I really needed. I mean what actually is “Scotch Broth”?
Gathering My Ingredients
After some digging, I found that this soup is packed with simple, hearty ingredients. This is what I decided on:
- Mutton or Lamb: I Used some leftover lamb shoulder.
- Barley: Gotta have that chewy, nutty barley! Pearl barley is the way to go.
- Root Veggies: I’m talking carrots, potatoes, and maybe a turnip or swede if I’m feeling fancy.
- Onion and Leek: For that essential flavor base.
- Dried Peas: These add a nice sweetness and texture.
- Beef or Veggie Stock: I choosed Beef for a richer flavor.
- Seasoning: Salt, pepper, and maybe some fresh parsley to finish.
Putting It All Together
Once I gathered all my ingredients, it was time to start cooking!
I began by dicing the lamb into bite-sized pieces. No need to be precise here, it’s all about that rustic charm. Then, I chopped up all the veggies – carrots, potatoes, leek, and onion.
Next, I added the dried peas and barley. I found a half-used bag of each at the back of my pantry, so this ended up being a great way of using up random leftovers!
In a big, heavy-bottomed pot (my trusty Dutch oven did the trick), I heat some oil and browned the lamb. I did this in batches to make sure it got a nice sear. Once the lamb was browned, I added my chopped veggies and gave everything a good stir. The aroma was already amazing!
I add the barley and dried peas to the pot, and gave it another stir to make sure everything was mixed well.
Then, I poured in my beef stock, making sure there was enough to cover all the ingredients. I brought the soup to a boil, then reduced the heat to a simmer, and let it cook for a good hour or two, until the lamb was tender and the barley was cooked through.
The Final Result
After a couple of hours of simmering, the soup had thickened up beautifully, and the flavors had melded together perfectly. I tasted it and adjusted the seasoning with a bit of salt and pepper. Finally, I stirred in some chopped fresh parsley for a pop of freshness.
And there you have it – my homemade version of Campbell’s Scotch Broth! It was hearty, flavorful, and exactly what I needed on a chilly evening. It was totally worth spending the afternoon in the kitchen. It’s now a favorite meal of mine, and one I’ll keep making!
