Scottish Broth is a hearty soup with root vegetables and lentils. Barley is great in it too but this time we didn't have any in our cupboards. You can also use for example cabbage, kohlrabi, turnip or any other root vegetable you have.
potatoes (diced)
swede (diced)
brown or green lentils
leek (chopped)
oil or butter (for frying)
carrot (grated)
celery (chopped)
vegetable stock
bayleaf
white pepper
salt
black pepper
- Sweat the leak in a pan, add the stock and all the ingredients except for the carrot and potato, bring to the boil, cover and simmer for about an hour.
- Add the potatoes and cook for about 10 minutes before adding the carrot. Then simmer until the potatoes are soft and season to taste.
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