Scotch Broth #SoupSwappers

Today is Soup Saturday Swappers with a Foodies Read Tie-in!

Today’s Soup Swappers is hosted by Kathy at A Spoonful of Thyme.  She chose this month’s theme of International Soups!

As I was pondering International Soups, I happened to be just finishing up the latest book in the Outlander Series.  Outlander takes place in the US and Scotland and there is always food being mentioned. 

 

So, I decided that I wanted to make a hearty Scotch Broth for the international soup swap!  This is my first time making Scotch Broth and I loved it!  It was nice and hearty like beef stew, yet lighter, with more yummy veggies!

And since this soup was inspired by the Outlander books, I decided to deglaze my pan with whiskey (anyone who’s read the books knows that whiskey plays a huge role in the stories!)

This soup is definitely going to make it into my regular winter rotation!

Scotch Broth

Adapted from Outlander Kitchen

2 lbs beef stew meat

1 tbsp butter

1-2 tbsp whiskey (optional)

2 stalks celery diced

3 large carrots, shredded

3 large leeks, white & light green parts only, thinly sliced

3 quarts water

½ cup dried split peas

½ cup pearled barley

2 turnips, diced

1 small bunch kale, shredded

2 tsp salt

Pepper, to taste

Heat the butter in a large soup over medium-high heat.  Add the beef in batches, being careful not to overcrowd the pan.  Brown the beef on all sides.  Remove the beef to a plate, continuing until all the beef is browned.  Set aside.

Turn the heat down to low.  Splash the whiskey in the pan to deglaze.  Add a bit more butter, the celery, and half the leeks and carrots.  Cook for 1-2 minutes or until crisp-tender.

Add the beef back in, along with the water and salt.  Turn the heat to medium and slowly bring to a boil.  Skim off any foam or scum that rises to the surface and discard.  Reduce heat to a simmer and stir in the split peas and barley.  Cover and cook for 1 hour.

Stir in the remaining leeks, carrots, turnips, and kale.  Cook for 20-30 minutes or until the turnips are tender.  Add additional salt & pepper, as desired and serve.

Serves 8

An InLinkz Link-up

I'm linking this post up to Foodies Read hosted by Heather at Based on a True Story