Scotch broth from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 117) by Amanda Hesser

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Notes about this recipe

  • meggan on December 29, 2016

    Great soup - I replaced the turnips with potatoes and used pear barley which only takes about 30 minutes to cook and does not need to soak. I also used leftover lamb from Christmas so it did not need to cook either. These shortcuts make this an easy to throw together recipe for a weeknight.

  • Delys77 on November 20, 2011

    Pg 116 This is definitely a great comfort food type of soup. I used lamb shanks as I couldn't get chops and it worked very well. Super flavourful soup with a nice thick consistency. Can make this into a meal with the addition f soe nice bread and a salad.

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