Scotch Broth
Catégorie: Soup
Ingrédients
- 2 lb. meaty soup bones
- 6 whole peppercorns
- 1 c. chopped carrots
- 1 c. chopped celery
- 1/4 c. medium pearl barley
- 2 qt. water
- 1 1/2 tsp. salt
- 1 c. chopped turnips
- 1/2 c. chopped onion
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 39kcalCalories
- 1.4gProtéines
- 0.6gGras
- 6.7gGlucides
- 0.6gSucres
- 0.7gFibres
- 0.6gSel
Instructions
1. In a large kettle combine soup bones, water, peppercorns and salt.
2. Cover and simmer for 2 1/2 hours or until the meat comes easily off bones.
3. Remove bones. Strain broth.
4. Cool and chill. Skim off fat.
5. Remove meat from bones.
6. Dice meat and return to broth, along with remaining ingredients.
7. Bring to a boil.
8. Reduce heat.
9. Cover and simmer about 1 hour or until vegetables are barely tender.
10. Yields 6 to 8 servings.
