April 03, 2013 - 12:06 BST hellomagazine.com Antony Worrall Thompson's scotch broth GALLERY Dish type: Soup Serves 6 Ingredients 2 onions, peeled and cut into 5mm dice 250g/8oz turnips, peeled and cut into 5mm dice 250g/8oz carrots, peeled and cut into 5mm dice 1 celery stalk, diced 1 leek, white part only, thinly sliced 75-125g/3-4oz Sharpham Park pearled spelt 225g/8oz diced, cooked lamb or mutton 125g/4oz dried peas, soaked in water for 4-5 hours, drained 2.3litres/4 pints lamb or mutton stock 85g/3oz cabbage, chopped (optional) 2 tbs chopped parsley Salt and freshly ground black pepperMethod 1. In a large saucepan, heat all of the ingredients, except the cabbage, parsley and seasoning, until boiling. 2. Reduce the heat and simmer gently for 2-3 hours or until the peas and pearled spelt are soft. 3. Stir in the cabbage and parsley and cook for a further 10-12 minutes or until the cabbage is tender. 4. Season to taste with salt and freshly ground black pepper. 5. Serve in gently warmed soup bowls. Thanks to Sharpham Park's Great British Spelt Recipes campaign with Bowel Cancer UK greatbritishspeltrecipes.com
