Melba's Jammin' > wrote in message
...
> In article >, Bob
Terwilliger > wrote:
> > Barb wrote:

> > > Point of order, here, Carla. Scotch is booze. The people
> > > and things of Scotland are Scottish. "-)

> > So the venerable soup known as Scotch Broth is made with
> > booze? [..]

> Youbeen hangin' with the wrong crowd. '-)
> Got me there, Bob.

Scotch Broth (Soup/Stew)
Cooking time 1 to 2 hours

Ingredients
1/2 cup carrots, diced
1/2 cup turnips, diced
2 medium onions, diced
2 sticks celery, diced
1 leek, diced
1/4 cup pearl barley
1/4 cup dried peas; presoaked
salt and pepper
1 quart lamb stock
1 bunch kale or other bitter winter greens, rough chopped

Method
1. Add all the ingredients to the stock.

2. Simmer gently for a couple of hours, making sure that the peas
become mushy and the barley expands and becomes soft and white.

3. If you wish, add a few ounces of kale 10 minutes before the end
of the cooking time. Precheck seasoning before serving.

The Ranger