Classic Scotch Broth

Scotch broth is Scotland’s answer to a cold day: a thick, soul-warming soup built on lamb neck, pearl barley and split green peas. The barley and peas don’t just bulk it out, they break down as they cook and give the broth its signature creamy, almost porridge-like body.

Traditionally this is a long-simmered pot, but the pressure cooker does the work in a fraction of the time, coaxing every bit of flavor from the bony lamb neck and softening the barley fast. The classic base of leeks, onion, carrot and celery rounds out the savory depth.

One step worth not rushing: skim the foam from the surface as the lamb comes to a boil. That’s what keeps the finished broth clean-tasting instead of muddy. Fish out the bay leaves before serving and adjust the salt to taste.

Kitchen Tips

• Skim the white foam diligently as the lamb heats. It’s the difference between a clear broth and a cloudy one.
• Lamb neck is the traditional cut for good reason. The bones add gelatin and deep flavor you won’t get from lean meat.
• Let the pressure drop naturally for the most tender meat, or quick-release if you’re pressed for time.
• It thickens as it sits and tastes even better the next day, so it’s a fine make-ahead soup.

Variations

• Pull the lamb off the bones and stir the meat back in for a chunkier, heartier soup.
• Add diced turnip or rutabaga, both traditional in many Scottish versions.
• No pressure cooker? Simmer it gently on the stovetop until the lamb and barley are tender.