SCOTCH BROTH

Serves:

8 Servings

SCOTCH BROTH

Ingredients

  • 250g/8oz carrots, peeled, diced

  • 250g/8oz turnips, diced

  • 2 onions, peeled, diced

  • 1 celery stalk, diced

  • 1 leek, white part only, sliced

  • 75-125g/3-4oz pearl barley

  • 125g/4oz dried peas, soaked in water for 4-5 hours, drained

  • salt and freshly ground black pepper

  • 2.3litres/4 pints BBB Beef Broth (8 x sachets prepared)

  • 85g/3oz kale, chopped (optional)

Preparation

STEP 1
Heat all of the ingredients, except the kale, in a large saucepan until boiling.


STEP 2
Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.


STEP 3
Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper.