Scotch Broth with Blue Cheese Recipe

Name: Scotch Broth with Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lamb neck bones, or lamb shanks, excess fat trimmed; 1/2 cup Scotch whisky; 1 cup chopped onion; 1/2 cup chopped celery; 1/2 cup chopped carrots; 1/2 cup chopped leeks; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 teaspoons minced garlic; 2 bay leaves; 1/4 cup pearl barley, rinsed and drained; 1/2 cup dried or fresh peas; 1/2 cup shredded cabbage; 1/2 cup chopped turnip; 1/4 cup minced fresh parsley; 4 ounces blue cheese, such as Stilton

Servings: persons

2 pounds lamb neck bones, or lamb shanks, excess fat trimmed
1/2 cup Scotch whisky
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped leeks
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons minced garlic
2 bay leaves
1/4 cup pearl barley, rinsed and drained
1/2 cup dried or fresh peas
1/2 cup shredded cabbage
1/2 cup chopped turnip
1/4 cup minced fresh parsley
4 ounces blue cheese, such as Stilton

1
In a large, heavy pot over medium-high heat, saute the lamb until brown on all sides.
2
Deglaze with Scotch Whisky.
3
Add the onion, celery, carrots, leeks, salt, and pepper, and saute until soft, about 5 minutes.
4
Add the garlic and bay leaves and saute for 1 minute.
5
Add the barley, peas, cabbage and turnip, and cover with water by 2 inches.
6
Bring to a boil, then lower the heat to medium-low and simmer uncovered until thick, 1 to 2 hours.
7
Skim any fat from the top.
8
Remove the meat from the pot with tongs.
9
When cool enough to handle, cut the meat from the bones.
10
Return the meat to the pot, discarding the bones.
11
Stir in the parsley.
12
Place blue cheese in each serving bowl and ladle the hot soup on top.
13
Serve hot.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds lamb neck bones, or lamb shanks, excess fat trimmed, 1/2 cup Scotch whisky, 1 cup chopped onion, 1/2 cup chopped celery, and more.

Yes, Scotch Broth with Blue Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scotch Broth with Blue Cheese

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