Scotch Broth With Blue Cheese

Recipe Ingredients

2 lbs	908g / 32oz	Lamb neck bones or lamb shanks - excess fat trimmed
1/2 cup	118ml	Scotch whisky
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	55g / 1.9oz	Chopped carrots
1/2 cup	73g / 2.6oz	Chopped leeks
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 teaspoons	10ml	Minced garlic
2		Bay leaves
1/4 cup	59ml	Pearl barley - rinsed, drained
1/2 cup	118ml	Dried or fresh peas
1/2 cup	118ml	Shredded cabbage
1/2 cup	73g / 2.6oz	Chopped turnip
1/4 cup	23g / 0.8oz	Minced fresh parsley
4 oz	113g	Blue cheese, such as Stilton

Recipe Instructions

In a large, heavy pot over medium-high heat, saute the lamb until brown on all sides. Deglaze with Scotch whisky. Add the onion, celery, carrots, leeks, salt, and pepper, and saute until soft, about 5 minutes.

Add the garlic and bay leaves and saute for 1 minute. Add the barley, peas, cabbage and turnip, and cover with water by 2 inches. Bring to a boil, then lower the heat to medium-low and simmer uncovered until thick, 1 to 2 hours. Skim any fat from the top.

Remove the meat from the pot with tongs. When cool enough to handle, cut the meat from the bones. Return the meat to the pot, discarding the bones. Stir in the parsley. Place blue cheese in each serving bowl and ladle the hot soup on top. Serve hot.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E36) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.