Jane’s Scotch Broth

My darling wife Jane has been the self-appointed ‘Duchess of Soup’ in our family for the last two decades. No Christmas meal should be started without a bowl of it. The praise that always gives joy is when grandmothers from Elderslie to Currie to Barcelona say it is the best that they have ever had. 

Traditionally scotch broth comes very close to a stew. The broth is normally made by using ham houghs. However we had a game changer when we realised that Waitrose ( yes middle class tossers) began selling it pre-shredded , resulting in a much clearer and less greasy broth. 

This little story makes it in to my book, the Dogs of Avarice, as Lisa makes soup for the homeless.

Ingredients

3 x Carrots finely grated

3 x Leeks finely chopped

1 x Onion finely chopped

2 x Parsnips finally chopped

250g x Broth Mixture

3 x Litres of Ham stock

400g x Ham Hough, shredded ( from you know where)

Chopped fresh parsley

Salt and Pepper to taste

1.      Rinse the broth mixture in cold water overnight in a cool place. Rinse and drain before use. 

2.      There is no need for oil and you don’t need to saute. Add all of the vegetables to the pot, add the stock and bring to the boil. It is important to skim any build up, as this will taste bitter. 

3.      After 40 minutes of simmering, add the broth mixture and continue cooking for a further 40 minutes on a low heat. 

4.      Add the ham hough for the last 15 minutes. 

5.      Serve garnished with freshly chopped parsley and white pepper. 

***

If you are lucky, and the pot is big enough it can last for 2-3 days. 

Now some family members have tried to play about with the recipe.

My mum used to add butter beans, but had to stop as they made her fart.

My Grandpa added brown sauce to everything, and that included soup.

Charlie Chrystal Snr once pushed the culinary boundaries even further, by adding grapefruit. 

In my opinion the recipe is so perfect it cannot be improved.