Scotch Broth Recipe: Gluten-free
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Do not use stock cubes unless you are sure they do not contain gluten.
Do not use barley.
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Ingredients: to serve four
1 pint / 600ml mutton stock 2 oz / 50g well chopped onions 2 oz / 50g leeks cut into rings 2 oz / 50g carrots, thinly sliced 2 oz / 50g turnip or swede, chopped 2 oz / 50g potatoes, chopped 1 oz / 25g long grain rice salt to taste fresh ground black pepper |
Instructions:
Add all the ingredients to the stock. Bring to the boil and simmer gently for an hour.
Serving suggestions:
Serve in warm soup bowls. Garnish with chopped parsley.
Copyright Peter Thomson 2012-May-20
