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How To make Scotch Broth(Pressure Cooked)

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2 1/2 pounds lamb neck

* see note
8 cups cold water
3/4 teaspoon salt :

or to taste
1/2 cup pearl barley

picked over & rinsed
1/2 cup split pease :

picked over & rinsed
2 medium leeks, white only

thinly sliced
1 large onion :

coarsely chopped
2 large carrots, scrubbed or peeled -- cut in 3-4 chunks
2 stalks celery -- finely chopped
2 bay leaves
4 sprigs parsley (or 5)
serves 8
*cut lamb into 2" pieces and trim of excess fat
Rinse the lamb and set it in the bottom of the cooker. Add the water and slowl y bring to the boil. Skim off any solid white skum that forms on the surface. Add the salt and skim again. Add the remaining ingredients. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain h igh pressure and cook for 20 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any e xcess steam to escape. Remove the bay leaves and parsley. Add salt if desired .
Author's Notes: Try to prepare this soup a day in advance so that, before serv ing, you can remove the fat that congeals on the surface.
Variations: some versions add chunks of rutabaga and chopped cabbage

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Stainless steel pressure cooker
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Scotch Broth Recipe

A traditional Scotch Broth recipe that is easy and cheap to prepare. Using neck of lamb, vegetables and pearl barley this recipe is filling, tasty and easy to cook. Visit cookuk.co.uk for the full recipe with lots of expert advice and more pictures.

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Easy Scotch Broth Recipe How to make Lamb and Pearl Barley Scotch Broth?

It is Easy Scotch Broth Recipe best soup recipe by jamie oliver..So easy to make Lamb and Pearl Barley Scotch Broth will definitely make your dinner special along with appetizer recipes.For detailed recipe visit

Scotch Broth - How To Make

How to make Scotch Broth

Ingredients
2 Onions diced
2 Carrots diced
2 Celery diced
1 Leek thinly sliced
500gms Lamb Neck Filet diced
Potatoes roughly chopped
Turnip roughly chopped
75gms Pearl Barley
2 pints Home Made Lamb Stock (Use can use a stock cube with water)
Brussel Sprouts halved

Method
Fry the onions leek carrots and celery.
Add the Lamb and fry to seal.
Add the Lamb stock and leave to simmer for 45 minutes.
Add the potatoes and turnip and simmer for a further 10-15 minutes
Toward the end of cooking add the Pearl Barley and the Brussel Sprouts.

Serve with crusty bread

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