INGREDIENTS

INSTRUCTIONS

NOTE MIXED BROTH: - if you can't buy mixed broth (packed blend of grain and
legume), then mix together 2oz barley, 1oz of lentils and 1oz dried green
peas.
1. Wash the broth mix in plenty of water - this gets rid of any flour and
loose starch.
2. The above list of vegetables, including a little celery, is purely a
guide for ingredients and it can be varied according to what you have, or
the flavor you prefer.
3. In a pan big enough for everything, first sweat the onions in a little
oil, and then sweat the rest of the vegetables.
4. Add stock and broth mix. 2pts-metric Vegetable Stock. If you don't have
any vegetable stock a stock cube will do (Knorr make good ones).
5. Simmer for 2 hours topping the water up where necessary until the barley
and peas are soft.
6. Serve the next day with some good home made bread.
EACH: 226 cals, 12% from fat, (3g total fat), 43g carbs, (9g fiber), 8
protein. Analysis estimated by MasterCook.
As a lunchtime meal it will provide a nutritious and filling stop gap. If
you are eating it as a starter, use it in the traditional manner - to fill
you up so you won't want as much meat!
WILLOWBURN: Situated in gardens leading down to the still waters of Clachan
Sound, this welcoming, personally run hotel is peaceful, relaxing and
comfortable. Our two AA rosette restaurant offers imaginatively used fresh
local produce complemented by interesting wines - all in an informal and
friendly atmosphere. Walk, fish, birdwatch, or simply watch the fire. URL:
http://freespace.virgin.net/willowburn.hotel/main.htm
The Willowburn Hotel lies off the west coast of Scotland just half an
hour.s drive from the fishing port of Oban. By road take the A816 from
Oban, follow the signs for Seil Island, turning off at Kilninver on to the
B844. Once you have crossed over the famous Bridge over the Atlantic, we
are just a few hundred metres on the left. If you are coming by Rail to
Oban, let us know, and transport can be arranged for you. If you are
travelling by sea, Puilladobhrain, a well known safe natural anchorage is
not far from the hotel
NOTES : This is a recipe for Scotch Broth - a traditional dish with many
ways of making it. At home you can make a large pan to be eaten through the
week - the flavour gets better as the week goes on. Lamb stock was
traditionally used or a shoulder of mutton was boiled with the soup, but I
have opted to make a vegetarian version. Don't let me put you off using a
shoulder of mutton though as it makes a delicious soup and the mutton is
tender and tasty.
Recipe by: Willowburn Hotel, Scotland
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 02,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“God is humble”