Scotch broth soup recipe

         Scotch broth soup made from leftover roasted leg of lamb

Scotch broth soup was one of the Buffalo Frugal Living Examiner's all-time favorite soups as a child. Recently we were at the the supermarket and noticed that Campbell's  makes it, but it is quite pricey at over $1.50 per can! When roasting the leg of lamb on Saturday, the first thing that popped into our head was, "Oh! We have to make Scotch broth soup from the leftovers!"

Scotch broth has an interesting history, and can be made with a variety of different cuts of inexpensive meats and different root vegetables. Traditionally it is made from mutton (lamb) carrots and potatoes and barley.

We found the leg of lamb at a very reasonable price at Pricerite. The other ingredients can also be found there, but you can also find them reasonably priced at Budwey's in North Tonawanda, Kenmore and Niagara Falls.

Scotch Broth Soup
Ingredients:
2 Tbsp. butter or olive oil
2 Tbsp. onion, finely chopped
1 clove garlic, finely chopped
1 rib celery, finely chopped
1/2 the leftover potatoes and carrots from roasted leg of lamb dinner, coarsely chopped (or 2 large potatoes, cubed and cooked and 2 large carrots sliced and cooked; you can cook them in the pot with the broth and barley).
1 to 2 cups leftover roasted leg of lamb, coarsely chopped
1 cup pearl barley, cooked according to package directions, DO NOT DRAIN
6 to 8 cups water + drippings from the roaster you used to cook the lamb. You may want to refrigerate overnight and skim the fat of the top before using.
salt & pepper to taste
Directions:
In large dutch oven or stockpot, melt butter on medium heat. Add celery, onion and garlic and saute until translucent and soft. Add leftover potatoes & carrots from roasted leg of lamb dinner and 1 cup water. Cover and cook on low heat for about 10 minutes. Add leftover lamb and rest of the water, adding salt and pepper to taste. Cover and simmer on low heat for about 45 minutes. Add cooked barley WITH water, adding more salt and pepper to taste, if needed. Cover and simmer on low heat another 45 minutes. Serve hot with fresh bread and butter and salad, or salad and sandwiches. Yield: about 4 quarts soup.

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