SCOTCH BROTH
About 6 cups; 4 servings
Irma and Marion used grünkern, or freekeh, in place of the barley called for here. To substitute freekeh, add whole grains 20 minutes after the vegetables are added; for cracked freekeh, simmer for the last 25 minutes of cooking.
Combine in a soup pot:
- 6 cups water
- 1 ½ pounds boneless lamb shoulder, trimmed of fat and cut into ½-inch pieces
Bring to a boil, then reduce the heat and simmer for 10 minutes, skimming to remove scum. Stir in:
- ½ cup pearl barley
- 3 medium leeks, white part only, well rinsed and chopped
- 1 large carrot, diced
- 1 large celery rib, diced
- ½ teaspoon salt
Bring to a boil, then reduce the heat, partially cover, and simmer until the meat is tender, about 1 ½ hours. Add water as needed. Spoon off the fat from the surface and season with:
- 2 tablespoons chopped parsley
- Salt and black pepper to taste