Scotch broth with lamb and barley

Ingredients

For 1 serving

• Leg of lamb110 g
• Pearl barley45 g
• Split peas20 g
• Carrots1
• Turnips60 g
• Leek0.5
• Savoy cabbage60 g
• Beef broth700 ml
• Parsley5 g
• Saltto taste

Contains: gluten, celery,

In season: October – March

Method

1. Rinse the pearl barley and split peas in a sieve. Cut the lamb leg into cubes of about 2 cm, trimming off excess fat.
2. Put the lamb, barley and split peas in a pot with the beef stock, bring to the boil and skim; simmer over low heat, lid ajar, for 50 minutes, skimming now and then, until the barley is soft.
3. Meanwhile peel the carrot and turnip and dice them into about 1 cm pieces; wash the leek well and slice it into rounds; shred the Savoy cabbage thinly, removing the central rib.
4. Add the carrot, turnip and leek and cook for 20 minutes over low heat, until the vegetables are tender; season with salt.
5. Add the cabbage and cook for 8 more minutes, until soft but still green.
6. Chop the parsley and serve the soup piping hot with the parsley on top.