I’ve never Tasted Flavors Like in This Scotch Broth Soup
This video was created in partnership with the American Lamb Board.
Scotch broth is a Scottish soup made with lamb or mutton along with barley and vegetables. It is also known as barley soup or the pot-au-feu of Scotland. Scotch broth is considered the national soup of Scotland because of its deep, over 200-year history.
This is a simple-to-prepare soup, and the flavors are outstanding, especially if you are a fan of lamb.
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Ingredients for this recipe:
• 4 tablespoons lard
• 2 1 ½ pound lamb shanks
• 128 ounces beef stock
• 1 sliced large leek
• 1 peeled and small diced yellow onion
• 5 finely minced cloves of garlic
• 1 peeled and large diced turnip
• 4 peeled and large diced carrots
• 4 ribs of large diced celery
• 2 peeled and large diced russet potatoes
• ¼ green cabbage cut into 1” inch pieces
• 1 recipe for cooked barley
• 1 recipe for cooked split peas
• ¼ cup chopped fresh parsley
• Salt and pepper to taste
Instant Pot Khoresh Gheymeh (Persian Split Pea Stew)
This recipe and video for Instant Pot Khoresh Gheymeh features the classic tomato based Persian split pea stew with its quintessential tart flavor from dried limes (limoo omami) and the fried potatoes garnished on top.
DETAILED DIRECTIONS ▶
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Prep Time: 20 mins
Cook Time: 35 mins
Additional Time: 30 mins
Yield: serves 8
Ingredients:
2 lb beef stew meat
1 1/2 tsp salt
1/2 tsp ground black pepper
1 tsp turmeric
2 tsp all-purpose flour
2 TBS extra virgin olive oil
1 onion
3 cups beef broth
2 TBS tomato paste
7 oz yellow split peas
3-4 dried limes, pierced with knife
14 oz canned diced tomatoes
1/2 tsp ground cinnamon
1-2 cups shoestring potatoes
Full Instructions with pics ▶
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How To Cook Ham Hock With Bone
How to cook a gammon ham shank or hock, make a delicious pea and ham soup from the stock, ham shanks tastes great..
Professional Chef's Best Pea Soup Recipe!
Chef Michael's pig and pea soup is a warm flavourful dish packed with vegetables, green peas, bacon and ham hock. Recipe ingredients and cooking instructions in the description below.
Pig and peas soup recipe ingredients:
For the soup stock
1 smoked ham hock
12 cup water
2 bay leaves
For the Soup
8 slices thick cut bacon, chopped
8 cup stock
1 1-lb bag dried green peas
2 onions, diced
4 clove garlic, minced
2 carrots, chopped
2 stalks celery, chopped
3 sprig fresh thyme
1 cup frozen green peas
1 tsp salt
1 Tbsp your favourite vinegar
Cooking directions:
For the Stock
1. Add the ham hock, water and bay leaves to a large stockpot over medium heat. Bring the works to a simmer, cover and cook until the ham hock is tender enough to remove the bone, about 2 hours. Strain, reserving the ham hock meat and the stock but discarding the bone.
For the Soup
1. Place your favourite large saucepan over medium high heat. Toss in the bacon then pour in a splash of water. Stir frequently with a wooden spoon. As the water simmers the bacon will begin to cook. Then as the water evaporates the bacon will render, releasing its fat. Lastly it will crisp as the fat left behind heats past the boiling point of water into the flavour zone. Keep an eye on the pans heat, adjusting as needed, keeping the bacon sizzling but not burning. When the bacon is evenly cooked and crisp, remove it and set aside.
2. Add the onions, garlic, carrots and celery to the pan and sauté just to heat through, 3 to 4 minutes. Add the dried peas, thyme, reserved stock and ham hock. Cover and simmer the works until the peas are tender, about an hour. Stir in the frozen peas, the vinegar and the reserved bacon. Serve and share.
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How to Make Easy Split Pea and Ham Soup | Allrecipes.com
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See how to make classic split pea soup with ham. It takes only minutes to prepare, and will quickly become a family favorite, especially during the chilly months.
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12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
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shoulder/