Bacon Broth
Source of Recipe
the web
Recipe Introduction
This is not a broth in the ordinary sense of the word but more like a Scotch broth or the French 'pot-au-feu', in that the soup was often drunk first, then the meat served as a second course with the vegetables. Other meats or game can also be used either in place of the bacon or with it.
List of Ingredients
Shoulder or collar bacon - 900g (2 lb), soaked overnight in cold water
Pearl barley - 2 tbsp
Red lentils - 2 tbsp
Onions - 2 medium, sliced
Carrots - 4-6 medium, sliced
Parsnips - 2 medium, sliced
Freshly ground black pepper
Thyme - 1 sprig
Parsley- 1 sprig
Potatoes - 450g (1 lb), sliced
Cabbage - 1 small, quartered
Leek - 1, chopped
Fresh parsley - 1 tbsp, chopped
Recipe
Strain the bacon and scrape the skin, then put into a large saucepan with water to cover. Bring to the boil and remove any scum from the top.
Add the pearl barley and the lentils, bring to the boil and simmer for about 25 minutes.
Add the onions, carrots, parsnips, pepper to taste, thyme and parsley sprig. Bring back to the boil, lower the heat, cover and simmer gently for half an hour.
Add the potatoes and the cabbage, bring back to the boil again and simmer until they are tender but not mushy. The barley and the lentils will be soft by this time and the piece of bacon should be cooked through. If not, simmer a little longer.
Five minutes before the broth is ready, add the chopped leek and chopped parsley.
To serve, lift out the bacon and skin it. Then either chop it into chunks or, if serving the soup first, keep it as a joint and carve.
Serves 4-6.
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