Scotch Broth

This was the soup that we had lots when I was young. My mum (who is Scottish) called it scotch broth and always made it (magically quickly) in her pressure cooker. My sister and I always loved the bits of pearl barley in it. It was only much much later that I learnt that pearly barley comes from exactly the same barley that I grew to love in the form of beer (and homebrewing).

This is a hearty stew, full of winter veg and pulses - definitely a filling meal, regardless of whether you serve with fresh bread and butter.

Serve 8

300g soup mix (about 50% pearl barley plus a mix of yellow split peas, marrowfat peas, red lentils and green lentils)
1 bay leaf
1 large onion
small bunch celery (the soup celery we grow at the farm is really flavorful, so you only need a wee bit)
3 large carrots
1/2 turnip
2.5 litres chicken, lamb or vegetable stock

1) Soak the soup mix in plenty of cold water overnight. You’ll be surprised how much water it soaks up - so make sure there is plenty.
If you forget to do this the day before, you can cheat! Instead, simmer the soup mix in plenty of water for 20 minutes before you start chopping the vegetables.

2) While the soup mix is simmering (I always forget to soak it the day before!), prep your veg. Put a large pan onto a medium heat with a glug of olive oil in it. Add each of your veg (and some salt and pepper) into the soup pan and stir as you prepare them. Finely chop your onions and celery. Peel and chop the carrots and turnip. For the carrots and turnips, aim for little cubes about 5mm across!

3) Prepare your stock (if you’re making from stock cubes) and then add to the soup pan.

4) Strain your partially cooked (or soaked) soup mix and then add the pulses to the soup pan too. Test the seasoning and add salt and pepper as needed. Bring up to the boil and then simmer for 20 minutes until the veg and pulses are cooked through.

5) Test the seasoning again, and then serve with large slices of fresh bread and butter.