Today is Soup Saturday Swappers with a Foodies Read Tie-in!
Today’s Soup Swappers is hosted by Kathy at A Spoonful of Thyme. She chose this month’s theme of International Soups!
As I was pondering International Soups, I happened to be just finishing up the latest book in the Outlander Series. Outlander takes place in the US and Scotland and there is always food being mentioned.
So, I decided that I wanted to make a hearty Scotch Broth for the international soup swap! This is my first time making Scotch Broth and I loved it! It was nice and hearty like beef stew, yet lighter, with more yummy veggies!
And since this soup was inspired by the Outlander books, I decided to deglaze my pan with whiskey (anyone who’s read the books knows that whiskey plays a huge role in the stories!)
This soup is definitely going to make it into my regular winter rotation!
Adapted from Outlander Kitchen
2 lbs beef stew meat
1 tbsp butter
1-2 tbsp whiskey (optional)
2 stalks celery diced
3 large carrots, shredded
3 large leeks, white & light green parts only, thinly sliced
3 quarts water
½ cup dried split peas
½ cup pearled barley
2 turnips, diced
1 small bunch kale, shredded
2 tsp salt
Pepper, to taste
Heat the butter in a large soup over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan. Brown the beef on all sides. Remove the beef to a plate, continuing until all the beef is browned. Set aside.
Turn the heat down to low. Splash the whiskey in the pan to deglaze. Add a bit more butter, the celery, and half the leeks and carrots. Cook for 1-2 minutes or until crisp-tender.
Add the beef back in, along with the water and salt. Turn the heat to medium and slowly bring to a boil. Skim off any foam or scum that rises to the surface and discard. Reduce heat to a simmer and stir in the split peas and barley. Cover and cook for 1 hour.
Stir in the remaining leeks, carrots, turnips, and kale. Cook for 20-30 minutes or until the turnips are tender. Add additional salt & pepper, as desired and serve.
|I'm linking this post up to Foodies Read hosted by Heather at Based on a True Story|
Oh! I am obsessed with Outlander! I will definitely be trying your recipe. It looks and sounds delicious...the whisky deglazing is perfect. P~ReplyDelete
Oh!! Don't you just love the books? I so love the Outlander Series...I just never want it to end! I have thought that making a Scotch Broth would be something that I would try. I am so happy that you made it. I am going to give it a try. My daughter just gave me the Outlander Kitchen... I am so excited! Will be making your soup.ReplyDelete
Mmmm...Scotch Broth is so good. And of course, I love that it was inspired by Outlander (love)!ReplyDelete
Whiskey in soup...yes, yes, yes! Love this book series...I'm relistening to the audio books at work right now!ReplyDelete
What a great way to combine your love of the book series and your cooking! I love the use of whiskey to deglaze the pan! Beautiful bowl of soup!ReplyDelete
I love a good scotch broth and this looks like a great recipe.ReplyDelete
LOVE it Amy. Next time you are home we will have to do an Outlander dinner party. I have the cookbook and it is as much fun as the novels.ReplyDelete
Yum, this looks really good.ReplyDelete