{"id":5056,"date":"2013-01-25T12:31:14","date_gmt":"2013-01-25T17:31:14","guid":{"rendered":"http:\/\/acornabbey.com\/blog\/?p=5056"},"modified":"2013-01-25T12:31:14","modified_gmt":"2013-01-25T17:31:14","slug":"scotch-broth-sort-of","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=5056","title":{"rendered":"Scotch broth (sort of)"},"content":{"rendered":"<p><a href=\"http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2013\/01\/S-scotch-broth.jpg\"><img decoding=\"async\" src=\"http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2013\/01\/S-scotch-broth.jpg\" alt=\"\" title=\"S-scotch-broth\" class=\"alignnone size-full wp-image-5057\" \/><\/a><br \/>\n<em>Scotch broth. Click on image for larger version.<\/em><\/p>\n<p>The best soup I ever had was a bowl of Scotch broth. That was in Edinburgh, in a second-floor restaurant where the waitress called me honey just like they do here.<\/p>\n<p>Like all home cooking, there is no one way to make Scotch broth, and it varies widely. Some has peas, some not. Some uses a stock made from sheep bones. Some uses lamb and is almost a lamb stew. It pretty much always, I think, includes barley. And even though it&#8217;s called broth, it&#8217;s a thick soup.<\/p>\n<p>I prefer Scotch broth with peas. Start with a good stock. Boil sheep bones if you want to, or some lamb. You want some onions, some celery, a turnip, some carrot, and of course some peas and barley. I have no idea how it&#8217;s done in Scotch home kitchens (maybe by simmering it all day?), but to thicken the soup I strain out about two-thirds of the solids, whiz it in the blender, and add it back to the soup. Even so, you&#8217;ll still need to simmer the soup for four to six hours or more, as slowly, slowly as possible. You can&#8217;t rush Scotch broth.<\/p>\n<p>Though I don&#8217;t think it would be done in Scotland, where Scotch broth strictly involves winter vegetables, I like to add some tomato or even tomato paste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Scotch broth. Click on image for larger version. The best soup I ever had was a bowl of Scotch broth. That was in Edinburgh, in a second-floor restaurant where the waitress called me honey just like they do here. Like all home cooking, there is no one way to make Scotch broth, and it varies &hellip; <a href=\"https:\/\/acornabbey.com\/blog\/?p=5056\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Scotch broth (sort of)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-5056","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5056","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5056"}],"version-history":[{"count":0,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5056\/revisions"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5056"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5056"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5056"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}