So, I’m calling this “broth” partly because I love the sound of the word, and partly because that’s what this soup (or variations of it) is called where I grew up in Aberdeenshire. My family (originally from the Glasgow area) call this “homemade soup”. One could make, lets say, carrot and coriander soup from scratch at home and that would be homemade soup but it wouldn’t be “homemade soup”. You know?
Anyway, this is the soup I panicked about not being able to replicate after my mum died and I wanted to get the recipe down here fairly swiftly. What I should say, though, is that this soup has been made for generations in our family and it’s generally agreed (with the exception of when Nana got confused between the nasturtium seeds and the split peas) that the previous generations’ “homemade soup” is always better than the following generations’ “homemade soup”.
Inferior to previous soups, perhaps, but still damn good.
Broth (makes BIG pot – freezes well)
2.5l really well flavoured chicken stock
2 cups broth mix (Available in Scottish supermarkets. Not sure about elsewhere in the UK… It’s a mixture of barley, split green and yellow peas, red lentils and marrowfat peas. Barley is the most important ingredient so 1.5 cups of barley would be fine as a substitute for broth mix. )
2 large potatoes, chopped into 2cm pieces
1 cup turnip, chopped into 1 cm pieces
1 cup carrots, chopped into 0.5cm pieces
1 cup grated carrots
1 cup shredded chicken
1/2 cup chopped leek
Salt and pepper
- Add the stock, potatoes, chopped carrots, turnips and broth mix to a large pot. Bring to the boil, reduce heat and simmer for 1.5 hours until barley is soft.
- Add the grated carrot, leek and chicken. Season to taste. Simmer for another 30 mins.