7 soups in 7 days: Volume 3 #7

SCOTCH BROTH

Cut 1 1/2 pounds of lamb shoulder (fat trimmed) into 1/2 " cubes

Add to 6 cups of water and simmer 10 minutes.

Skim off scum.

Add:

1/2 cup barley

3 medium leeks (white part only)

1-2 diced carrot

2 ribs of celery

salt and pepper to taste

Simmer aprox. 1 1/2 hours until meat is tender. Add water as necessary.

Add 1/2 cup chopped parsley before serving.