Old Thyme Turkey Scotch Broth With Barley Beans And Lentils Food

OLD THYME TURKEY SCOTCH BROTH WITH BARLEY, BEANS AND LENTILS

Steps:

• THE NIGHT BEFORE:.
• Soak ALL of your dried pulses, beans, lentils and pearl barley overnight. The next morning/day or just before making the broth - discard the water and rinse the pulses well; set to one side until needed.
• TO MAKE THE TURKEY STOCK.
• Cut up the turkey in small pieces, place in a large stockpot or saucepan with the thyme and add to the water.
• Simmer slowly until the bones are quite clean.
• Take the bones out, discard the skin, and put all the turkey meat to one side; then work the stock through a sieve, making sure there are no small bones left in the stock.
• When cool, skim the fat of the top.
• You will be left with turkey stock and chunks of turkey meat.
• TO MAKE THE BROTH.
• Place the turkey stock back into a large stockpot or saucepan, then add the turkey meat, and any other cold cuts of turkey you may have.
• Add the diced onion, diced carrots, diced swede (rutabaga), diced potatoes and all the soaked pulses and the pearl barley. Mix well.
• Simmer for about 45 minutes to 1 hour, or until the vegetables are soft and the pulses are cooked and do not have a "bite" to them.
• Add the fresh thyme, then the salt and pepper to taste; simmer for a further 10 to 15 minutes or until piping hot, but NOT boiling.
• Serve with dumplings, fresh crusty bread, crackers or assorted bread rolls.

SCOTCH BROTH

Steps:

• Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
• Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
• Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.

TRADITIONAL SCOTCH BROTH

Steps:

• The night before soak barley in cold water and put lamb in crock pot and leave overnight, or alternatively boil on stove top then simmer till ready.(I only use some water in the crock pot and add the rest to the cooking pot later).
• Put stock in large soup pot and season.
• Add barley and bring to the boil.
• Add the next four ingredients and simmer till veg and barley are soft, if using flank meat cut some of the meat up and add to soup discarding any fat.
• Add peas and simmer for another 5 to 10 minutes.
• Serve with some crusty bread and enjoy.

DELICIOUS TRADITIONAL SCOTCH BROTH SOUP

Steps:

• Put the mutton, water, salt and WASHED pearl barley into a large stockpot.
• Bring to a boil very slowly; skim off fat while boiling.
• Dice all veggies, wash and shred the cabbage; add the veggies to the pot.
• Bring the soup back to a boil again, and simmer very gently until the meat is cooked, and the peas are tender (about two hours).
• Add salt and pepper to taste.