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| Celtic Radio Community > From Your Kitchen to My Plate > Gaelic Broth |
| Posted by: rock_serenade 02-Mar-2004, 12:09 AM |
| just a quick recipe I have used camping and hunting because its so simple, but also often make it on a sunday to take abit of soup with me each day for lunch during the week. From "Scottish SOups and Stews" by vicki b. McLeod 1 pound potatoes, peeled and diced (2-3 large potatoes) 1 pound carrots , peeled and diced 1 pound onions, peeled and diced 2 tablespoons butter 3 tablespoons water + 1 teaspoon cornstarch 2 ounces dried lentils 2 ounces pearl barley 1 teaspoon mixed herbs, (thyme, marjoram, and savory; or use a liked poultry seasoning) *i usually go abit heavier with the savory than the others myself* 10 cups of stock chicken, beef, or lamb *when at the campfire i will go traditional and use the lamb* in a large soup pot melt butter and brown onions over medium heat. Add the prepared vegetables and stir well to coat with the butter. cook slowly, without browning the other vegetables, for about 10 minutes. Add stock, and bring to a boil. dissolve the cornstarch in water and gradually add to the stock. Add lentils, the barley, and the seasonings. reduce heat to medium, cover, and simmer for 45 minutes. serve hot in large bowls, garnish with generous spoonful of cream and chopped parsley. makes 10-12 servings. this is great with a sandwich or a salad for lunch, makes a great dinner meal with some home made bread and some mead to drink...it can also be used as a wonderful base for heartier soups and stews |
| Posted by: Shadows 28-Mar-2004, 06:24 PM |
| Made this with venison, removed all the fat from the venison first to make the stock, I also added the meat to the broth, it was very good!!!! |