Ingredients with Measurements:
- 1 pound lamb shoulder, cut into bite-sized pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 2 garlic cloves, minced
- 1/2 cup pearl barley
- 6 cups beef broth
- 1/2 cup Scotch whisky
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the lamb and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the onion, carrots, celery, leek, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the pearl barley, beef broth, Scotch whisky, smoked paprika, and dried thyme to the pot. Stir well to combine.
4. Return the lamb to the pot and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for about 1 hour, or until the lamb is tender and the barley is cooked through.
6. Season the soup with salt and pepper, to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 27g
Protein: 25g
Sodium: 800mg
Fiber: 6g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or stew meat.
- Pearl barley can be substituted with farro or brown rice.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add some chopped kale or spinach to the soup for some extra greens.
- Use different types of whisky, such as Irish or Canadian, for a different flavor profile.
- Add some diced potatoes to the soup for some extra heartiness.
Tips and tricks:
- To make the soup even richer, use bone-in lamb shoulder instead of boneless.
- If the soup is too thick, add some more broth or water to thin it out.
- This soup can be made ahead of time and reheated when ready to serve.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with some chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
- Crusty bread
Pairings:
- A glass of Scotch whisky
- A side salad with a vinaigrette dressing
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
- If the soup is too salty, add some more broth or water to dilute the saltiness.
Food safety advice:
- Make sure the lamb is cooked through and reaches an internal temperature of 145°F.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Scotch broth is a traditional Scottish soup that dates back to the 16th century. It was originally made with mutton, barley, and root vegetables, and was a staple dish for Scottish farmers and shepherds.
Flavor profiles:
This soup is rich and smoky, with a deep flavor from the lamb and whisky. The smoked paprika adds a smoky and slightly spicy flavor, while the thyme adds an earthy and herbaceous note.
Serving suggestions:
Serve this soup as a main course for a cozy dinner, or as a starter for a Scottish-themed meal.
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Region: Scottish