Scotch Broth Soup Recipe

• 2 cups Carrots (diced)
• 2 cups Turnips (diced)
• 2 Onions (diced)
• 1 stick of Celery (diced)
• 4 Leeks (sliced)
• ½ cup Pearl Barley
• ½ cup dried Peas (soaked for 4 hours)
• Salt (to taste)
• Pepper (to taste)
• 2.3 liters Lamb Stock
• Little fresh Herbs

• Combine stock with all the ingredients in a large pan. Stir and cook on low flame for 2 hours, or until peas and barley turn soft.
• Sprinkle with herbs.
• Serve hot with bread rolls.