Scotch Broth With Northern Isles Lamb Sausage Pearl Barley And Turnips Recipes

SCOTCH BROTH

Scotch Broth image

Categories Beef Leafy Green Herb Lamb Onion Vegetable Quick & Easy Gourmet

Yield Makes 6 (main course) servings

Number Of Ingredients 12

Ingredients

3 tablespoons unsalted butter
1/2 lb ground lamb
2 medium onions, chopped (1 1/2 cups)
2 carrots, sliced 3/4 inch thick
1 lb kale, stems and center ribs cut off and discarded and leaves finely chopped (4 cups)
1 Turkish or 1/2 California bay leaf
3/4 teaspoon salt
3/4 teaspoon black pepper
3 cups reduced-sodium beef broth (24 fl oz)
2 cups water
1/2 cup quick-cooking barley
1 tablespoon malt vinegar or cider vinegar

Steps:

Heat 1 tablespoon butter in a 3- to 4-quart heavy saucepan over moderately high heat until foam subsides, then cook lamb, breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer lamb to a bowl with a slotted spoon and pour off all but 1 tablespoon fat from pan.
Add remaining 2 tablespoons butter to pan and cook onions, carrots, kale, bay leaf, salt, and pepper over moderate heat, covered, stirring occasionally, until onions are softened, 5 to 8 minutes. Add broth, water, and barley and simmer, covered, until vegetables and barley are tender, about 10 minutes. Add lamb and vinegar and gently simmer, uncovered, 5 minutes (for flavors to blend). Discard bay leaf.

SCOTCH BROTH WITH NORTHERN ISLES LAMB SAUSAGE, PEARL BARLEY, AND TURNIPS

Scotch Broth with Northern Isles Lamb Sausage, Pearl Barley, and Turnips image

I adore pearl barley, yet seldom remember to cook it. But at least once a year, in late spring leaning toward summer, when the weather is still chilly, I suddenly have a notion to make Scotch broth. It is essentially a homespun celebration of root vegetables bolstered by and enriched with lamb. The usual vegetable selection includes leeks, carrots, turnips, rutabagas, kohlrabies, and parsnips. Hamburg parsley, which is grown for its root rather than its leaves and is popular in northern European cooking, is also a good addition, adding herbal appeal. Unfortunately, it is so far not widely available in U.S. markets, but a garnish of fresh parsley nicely fills the herbal niche. Lamb neck and bone-in shoulder chops, the customary cuts for Scotch broth, create a meat broth as the soup cooks. Here, I turn the lamb into sausage and use a quick and convenient-to-make vegetable broth. That way the meat is thriftily stretched while still providing its depth of flavor to the soup. I add a tablespoon of tomato paste for color and a hint of acid: perhaps a shocking sidestep to staunch traditionalists, but I think the soup appreciates it.

Yield serves 4

Number Of Ingredients 10

Ingredients

2 small or 1 medium-size leek, white and light green parts, thinly sliced
1 carrot, peeled and cut into 1/2-inch-thick ovals
1 small turnip, peeled, halved, and cut into 1-inch-wide wedges
1/2 cup pearl barley
1 tablespoon tomato paste
10 cups (2 1/2 quarts) vegetable broth (page 6)
1/2 pound Northern Isles Lamb Sausage (page 105), formed into 1/2-inch balls
1 teaspoon kosher salt
1/4 cup chopped fresh flat-leaf parsley
Freshly ground black pepper, for garnish

Steps:

In a large pot, combine the leek, carrot, turnip, barley, tomato paste, and broth and bring to a boil over high heat. Decrease the heat to maintain a simmer, cover partially, and cook until the barley is tender, about 45 minutes.
Add the sausage balls and salt and continue cooking until they are firm and rise to the top, about 20 minutes.
Ladle the soup into individual bowls, garnish with the parsley and black pepper, and serve piping hot.

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