Recipe#006: Scotch Broth 'To Cure A Widden Leg'

There's nothing like having your children walk to school in a blizzard while you stay home and make soup ready for their perilous return. Joan would make this hearty 'stick to your ribs' soup in the cold Canadian winter months.
It'll remain a family favourite. Even if you loose a leg to frostbite.

Ingredients:

Stock:
Beef bones; [Shin, Knuckle or Brisket, fresh from butcher]
1 onion
1 large carrot

Soup mix:
1 cup butter beans [large haricot beans]
1 cup marrowfat peas
1/2 cup pot barley
1 Grated carrot
1\2 cup grated turnip [rutabaga]
1 chopped onion
2 celery stalks chopped
1 leek chopped/sliced across the stalk in rings
salt & pepper to taste

Instructions:

The beans and peas should be placed in a bowl, soaked in boiling water and left overnight.
*-Hint: Soak a whole packet of marrowfat peas and after they have expanded, freeze them for a quickly made soup next time!

First, make a stock; Using fresh butchered soup bones, sear the meat on high heat then add water enough to boil bones, onion and maybe a carrot for about an hour.
Skim off any froth
[Remove bones and soggy veg after cooking by straining back into cleaned pot]
Add soaked peas and beans to stock
Grate the carrot and turnip into the stock
Add the onion, celery & leeks
Simmer for a couple of hours
A handful of pot barley can be added a half an hour before serving time

The soup should have a thick hearty consistency and is best served the next day or the day after that. The legumes will continue to soak up moisture; add warm broth to stretch it for second helpings, or, add more vegetables for the next days lunch serving.
No, there is no Scotch whiskey in this recipe.