A rich ,thick soup traditional to Scotland.
1. Cook the onions and garlic in lard or butter for 4 to 6 minutes until softened. Add the lamb, herbs, barley, split peas, salt and broth. Bring to a boil, reduce heat to low, cover and simmer for 2 hours. Skim off any foam.
2. Add the carrots, turnip, rutabage, and parsnip. Simmer for another hour.
3. Remove the bay leaf and thyme sprigs. Remove the meat from the bones shred and return the meat to the pot with the leek and cabbage. Simmer another 30 minutes. Add salt to taste.
4. Serve and garnish.
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Serving Size: 1 Serving (723g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1389 | ||
Calories from Fat: 834 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.6g | 124 % | |
Saturated Fat 26.5g | 132 % | |
Monounsaturated Fat 38.3g | ||
Polyunsanturated Fat 19.9g | ||
Cholesterol 460mg | 142 % | |
Sodium 457.4mg | 16 % | |
Potassium 1348mg | 35 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 11.2g | ||
Protein 116.7g | 167 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1389
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