Updated: Mar 4
My Scotch broth is a savory soup with meaty, fatty lamb bones, parsnips, leeks shallots, carrots, and sorghum pearls for a lectin free twist on a classic. Make it.
Scotch broth is what I make when I have lamb bones. You didn't throw them away did you? After a good rack of lamb feeding, I collect the bones from everyone's plates and make Scotch broth. The fat and meat from the bones makes a rich broth with plenty of flavorful oil slicks. Add hearty root vegetables and sorghum pearls, instead of traditional barley, and now it's Lectin Free Gourmet. Nothing beats a bowl of Scotch broth and a crusty end of LFG sourdough for dunking.
My mom introduced me to this wonderful Scottish soup. My brother and I used to call this “BONE SOUP” because the only meat in it was what fell off the bones when my mom made the lamb stock. And one of us always managed to get a bone in our bowl. Never throw away a good bone, she always said. And I never do! I stock pile them in the freezer until I have enough to make soup.
Usually after Christmas dinner, I have two racks worth of bones for this soup. You’d be surprised how much meat is on them even after they’d been properly gnawed on.
To make real Scotch broth, simmer meaty lamb bones, a splash of apple cider vinegar, and bay leaf in water for an entire day. When the bones lift out clean, the broth is done. But even when I use the stock to make the soup, I leave the bones in. Hence the name bone soup. To replace the traditional barley, I use sorghum pearls from NuLife. I jus drop them in dry and simmer 30 minutes until tender. They puff up and split open just like barley and absorb all the fatty lamb flavor.
Compared to barley, sorghum doesn't really differ much in taste once soaked in lamb and root juices. LFG Scotch broth is seasoned simply with salt, whole peppercorns and parsley. Let's make it together, shall we?
LFG Scotch Broth
16 Lamb Rib Bones
1 Tbsp Apple Cider Vinegar
6 Cups Water
3 tsp Salt
1 tsp Peppercorns
3 Bay Leaves
1 Leek (diced)
1 Shallot (diced)
3 Carrots (sliced)
3 Parsnips (sliced)
3 Celery Ribs (sliced)
1/2 Cup Sorghum Pearls
1/4 Cup Fresh Parsley
Step 1: Make Lamb Stock
In a large stock pot, place lamb bones, vinegar, water, salt, peppercorns, and bay leaves. Bring to a boil, cover and simmer on low heat for at least 4 hours until any fat and meat on bones falls off.
Step 2: Add Veggies and Sorghum
Pick out the bay leaves from the stock. Lift out the clean lamb bones if desired. I never do! I find something quaint about bones in my soup. Add diced leek and shallots. Drop in sliced carrots, parsnips, and celery to the soup. Finally, measure in the sorghum pearls. Cover and simmer an additional 30 minutes until veggies are tender and sorghum pearls open up.
Ladle this hearty soup into bowls and garnish with fresh parsley. Serve Scotch broth with a crusty hunk of LFG sorghum sourdough. Recipe is on page 14 of my ecookbook Sourdough Rising!
This soup pairs nicely with an old vine zinfandel. ENJOY!