Scotch broth recipe

Scotch broth is a filling soup, originating in Scotland

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 lamb or mutton stock

85g/3oz kale, chopped (optional)

Scotch broth-

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

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

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 peppe