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Name: Scotch Broth - Willowburn Hotel
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 sm Onion finely chopped; Celery finely chopped; 4 oz Carrots finely chopped; 4 oz Turnip finely chopped, or swede; 1 sm Leek finely chopped; 4 1/2 c Vegetable stock; Vegetable oil or spray; 4 oz Barley and legumes, mixed

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INGREDIENTS

1 sm Onion ; finely chopped
Celery ; finely chopped
4 oz Carrots ; finely chopped
4 oz Turnip ; finely chopped, or swede
1 sm Leek ; finely chopped
4 1/2 c Vegetable stock
Vegetable oil ; or spray
4 oz Barley ; and legumes, mixed

INSTRUCTIONS

NOTE MIXED BROTH: - if you cant 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 dont 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 wont 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. Dont 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 on Mar 02, 1999,

NOTES

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Scotch Broth - Willowburn Hotel

1 sm Onion finely chopped
 Celery finely chopped
4 oz Carrots finely chopped
4 oz Turnip finely chopped, or swede
1 sm Leek finely chopped
4 1/2 c Vegetable stock
 Vegetable oil or spray
4 oz Barley and legumes, mixed

NOTE MIXED BROTH: - if you cant 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 dont 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 wont 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. Dont 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,

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Nutrition

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Serving Size: 1 Serving (398g)
Recipe Makes: 4

Calories: 156
Calories from Fat: 5 (3%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1103.6mg		38 %
Potassium 301.7mg		8 %
Total Carbohydrate 35.3g		10 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 28.8g
Protein 3.9g		6 %
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Calories per serving: 156

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