It’s soup season, so here’s something simple but tasty! A delicious traditional Scotch Broth recipe. 

Ingredients

• 200g of dried pearl barley
• 200g of dried mixed beans, soaked overnight in plenty of cold water
• 2 carrots, washed, peeled and chopped
• 2 onions, peeled and chopped
• 1 baby turnip. washed, peeled and chopped
• 2 leeks, trimmed, washed, and chopped
• 200g of curly kale, washed and chopped
• 2 litres of hot mutton or vegetable stock
• 1 clove garlic
• 1 teaspoon salt
• 1 handful rosemary leaves, finely chopped
• 3 tablespoons of extra virgin olive oil

Method

• Rinse the beans in fresh water, add to pot of cold water and bring to the boil. Drain the beans.
• In a separate pot, bring the stock to the boil and reduce the temperature to a simmer. Add the beans with the barley.
• Add all the vegetables, except the kale.
• Simmer for at least 1 hour until the beans are tender.
• Add the chopped kale, cook for another 10 minutes until the kale has “dissolved” and the soup looks thick. Check the seasoning.
• Finally, cream together the pesto ingredients using a pestle and mortar. Use the oil to obtain a lovely, smooth consistency. Add a tablespoon to the soup just before you serve.

• Discover a new recipe each month in The Scots Magazine