ASPFWJZ@muppet.dnet.ge.com (J. LeBlanc, GE-Moorestown) (05/16/91)
Funny you should ask for a recipe for scotch broth. I was just
looking through a recipe book (when I should have been
working!) and saw a recipe for Scotch Broth. (I was looking
for a soup to make for dinner this weekend.) I had never heard
of it before. The book, by the way, is The Frog/Commissary
Cookbook. These are restaurants in Philadelphia owned by
Steven Poses.
Scotch Broth with Coriander (makes 4 quarts)
1/2 oz dried imported mushrooms (we use Japanese dried shiitake
mushrooms)
2 TBSP butter
1 1/2 pounds boneless lamb shoulder cut into 1/2" cubes (about
3 lbs with bone)
1 onion, chopped
2 cups peeled, diced yellow turnips (1/4" dice)
1 1/3 cups diced carrot (1/4" dice)
1/4 cup thinly sliced celery
1 tsp dried thyme
2 tsps minced garlic
2/3 cup pearl barley
2 1/2 quarts water
5 tsps salt
1 tsp pepper
4 tsps ground coriander
2 cups cream
OPT: 2 TBSP minced fresh coriander or parsley for garnish
Cover the dried mushrooms with warm water and let soak for 1/2
hour. Drain off liquid. Chop the mushrooms, wash well, and
set aside.
In a 12" saucepan or soup pot, melt the butter. Add the lamb
cubes and brown on all sides. Remove to a plate. To the same
pan, add and brown the onions, turnips, carrots, celery, and
thyme. Toward the end of browning, add the garlic, barley, and
lamb. Stir in the water, salt, and pepper along with the
ground coriander and reserved mushrooms. Simmer, covered, for
1 hour and 20 minutes until the barley is very tender. Add the
cream, heat just to boiling, and check the seasoning. If too
thick add milk to desired consistency. Serve garnished with
the fresh coriander or parsley.
-That's it. Let me know how it turns out. I've made a few
things out of this book and have been happy with them. Good luck!
Janine