29.Scotch Broth : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Do not use stock cubes unless you are sure they do not contain gluten.

Do not use barley.

Ingredients: to serve four

1 pint / 600ml mutton stock

2 oz / 50g well chopped onions

2 oz / 50g leeks cut into rings

2 oz / 50g carrots, thinly sliced

2 oz / 50g turnip or swede, chopped

2 oz / 50g potatoes, chopped

1 oz / 25g long grain rice

salt to taste

fresh ground black pepper

Instructions:

Add all the ingredients to the stock. Bring to the boil and simmer gently for an hour.

Serving suggestions:

Serve in warm soup bowls. Garnish with chopped parsley.