SCOTCH BROTH SOUP RECIPES
SCOTCH BROTH SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! —Ann Main, Moorefield, Ontario
Provided by Taste of Home
Categories Lunch
Total Time 04 hours 20 minutes
Prep Time 03 hours 20 minutes
Cook Time 60 minutes
Yield 6-8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
Nutrition Facts : Calories 155 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 499mg sodium, CarbohydrateContent 9g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 15g protein.
SCOTCH BROTH RECIPE - BBC FOOD
This cheap and cheerful soup is perfect for the slow cooker - simply tip in all the ingredients and cook on high for 6-8 hours (or until the barley is soft).
Provided by Mike Simpson
Prep Time 2 hours
Cook Time 2 hours
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Heat all of the ingredients, except the kale, in a large saucepan until boiling.
- Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.
- 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 pepper.
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SOUP JOUMOU RECIPE - NYT COOKING - RECIPES AND COOKING ...
For Haitians, soup joumou is synonymous with freedom. The story goes that during French colonial rule of Haiti, enslaved Africans were forced by their oppressors to cultivate squash for this dish but were not allowed to eat it. When Haitians won their independence on Jan. 1, 1804, they ate soup joumou to celebrate. The formula varies slightly from family to family, but usually includes calabaza squash, beef marinated in a bright epis seasoning of onions, peppers and herbs, an assortment of other vegetables and pasta. This classic version is adapted from “Let’s Speak Haitian Food: Stories from the Haitian Diaspora on Cuisine, Community and Culture” by Cindy Similien, a Haitian-American author and community advocate. The inclusion of both vermicelli and homemade dumplings adds a springy bite and thickens the broth of this one-pot dish, which can be made on Haitian Independence Day, or for any special occasion.
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