Ruminations and recipes from a small kitchen in a big city.

22.7.14

In the dead of winter, the aroma of an old classic recipe drifts across the suburb, setting noses twitching.

We don't have central heating, so sometimes I warm the place with the aroma of food. Not sure how this works but the smell of a joint roasting in the oven, for example, makes the house feel a few degrees warmer.

The following soup recipe does the same as it bubbles away slowly on the stove. It reminds me of coming home after school when I could detect the delicious aroma about a block away, produced by the unbeatable combination of onion, beef herbs and root vegetables.

Scotch broth.

1. In a litre of water, simmer 750g of lean beef cut into pieces for two hours. Skim if necessary.

2. Now add half a cup of barley, a chopped onion, a diced turnip and a chopped leek. Cook another half an hour; then add a diced carrot and a few stalks of celery, finely chopped.

3. When carrot is just tender, remove meat, shred it and return it to the pot. Season and add white pepper.

4. Serve broth in large bowls sprinkled with parsley, and hot thick buttered toast on the side.

Drink: scotch whisky, of course.

2 comments:

Melbourne Girl said...

You're right KH...nothing like a roast or pot of soup to help make the house feel warmer. Like you we don't have central heating. I refused to get it installed. I hate it

I've started making a similar soup but use the little green lentils instead of barley...oh and I use a lamb shank...but I will try it with beef for a change
Thanks for the tip

kitchen hand said...

Yes, there are many versions, all as good as each other.