Scotch Broth Soup

Ingredients

• 4 oz Red Lentils
• 4 oz Pearl barley
• 4 oz yellow split peas
• 4 oz green split peas
• 6 carrots 3 grated 3 cut in to dice.
• 1 large Swede ½ grated the other half cut in to dice
• 2 large leeks cut & washed
• 1 head of kale washed & shredded finely
• 2 onions sliced
• 1 chicken cut in to pieces & washed
• 6 oz lean Beef
• 4 Ltr Chicken Stock
• 1 handful of marigold petals
• Salt & pepper to taste.

Method

· Wash all the dried pulse thoroughly & put in the pot with the stock then add all other ingredients & bring to the boil skimming off all impurities that come to the top.

· Now bring back to a slow simmer & simmer for around 3 hours stirring frequently so as the peas do not stick to the bottom of the pan.

· Now remove the chicken & beef from the pan & shred it well then return it to the pan along with the marigold petals & simmer for around another 20 minutes check for seasoning & serve.

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