Scotch Broth Soup Recipe with Cous Cous

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It’s been quite along time since I’ve made Scotch Broth Soup with Cous Cous.  Traditionally there is barely in the soup but I just happen to love Israeli cous cous, so that’s what I used.  I was at the University of Missouri Country Club when my chef told me to make Scotch Broth for soup with all of the left over lamb I had.  I looked at him completely clueless because I had absolutely no clue what he was talking about.  So I did a little research and a few hours later I had this delicious soup with the most savory broth, which made me fall in love with it.  Just like now, I used cous cous back then too, except for then I had to use it because there was such an abundance of it.  Now I used it because I like the flavor and because barely is so strong it can sometimes over take the profile of a soup.

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I used Bob’s Red Mill® Israeli cous cous in my scotch broth soup and it was perfect.  For the longest time I thought cous cous was a grain, but in fact it is toasted semolina so in that respect it’s actually pasta.  I just simply but the cous cous in with about 20 minutes left in the cooking process and it cooked in the broth and was absolutely delicious once it was done.

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Fort he lamb, I seared 2 lamb shanks in a little bit of rendered bacon fat and then set them aside so I could roasted of the vegetables.  I then returned the lamb shanks along with some chicken stock, bay leaves and fresh thyme sprigs and simmered over low heat for 3 hours.

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Once the lamb is done braising in the liquid, all you have to do is remove it and remove the meat from the bone and return it back to the pot of soup.

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I wanted a little bread for dipping so I whipped up some buttery gruyere cheese crostinis.  It’s literally just that..  A sliced French baguette, butter, s&p, and guyere.  Bake’em in the oven for 15 minutes on 375°. DONE!

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I also made an herb gremolata to put in the top.  Traditionally a gremolata consists of lemon peel, parsley and olive oil, but I wanted more flavor so I added in rosemary, thyme and oregano!  Chop it all together, season it and you’re done!

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I started cooking small batches of soup, because well my freezer is jam packed and we given away as much as we can so moving forward my soups will be smaller in size.

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In addition to a basic mirepoix, I also small diced and added in some turnips, parsnips and a bit of garlic!

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and one last shot for you!  Be sure to follow Bob’s Red Mill® on all of their social media channels!

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Scotch Broth Soup Recipe with Cous Cous
 
Take a bite of this delicious old country Scotch Broth Soup Recipe with Cous Cous that is comforting to the last bite!
Ingredients
For the Soup:
  • 2 lamb shanks
  • 2 tablespoons of rendered bacon fat
  • ½ small diced yellow onion
  • 2 peeled and small diced carrots
  • 2 small diced stalks of celery
  • 1 peeled and small diced turnip
  • 1 peeled and small diced parsnip
  • 3 finely minced cloves of garlic
  • 1 peeled and small diced russet potato
  • 64 ounces of chicken stock
  • 2 bay leaves
  • 8 sprigs of fresh thyme
  • 2 cups of Bob’s Red Mill® Pearl Cous Cous
  • Kosher salt and fresh cracked pepper to taste
For the Gremolata:
  • 1 tablespoon of finely diced fresh rosemary
  • 1 tablespoon of finely diced fresh thyme
  • 1 tablespoon of finely diced fresh oregano
  • 1 tablespoon of finely diced fresh parsley
  • zest of 2 lemons
  • 1 tablespoon of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Crostinis:
  • 1 French baguette sliced into thin slices on a bias
  • 3 tablespoons of unsalted butter
  • 1 cup of shredded gruyere cheese
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Season the lamb on all sides with salt and pepper.
  2. In a large pot on high heat with bacon fat sear the lamb on all sides until golden brown and then set the lamb aside.
  3. Next, add the onions, carrots, celery, turnips, parsnips and garlic to the pot and saute for 8 to 10 minutes.
  4. Add the lamb back into the pot with the vegetables along with the stock, bay leaves and thyme and simmer on low heat for 3 hours.
  5. With 20 minutes left in the cooking process remove the braised lamb shank, remove the meat, roughly chop, discard the bone and add the meat back to the pot along with the cous cous. Season to taste with salt and pepper and keep warm.
  6. For the gremolata add all ingredients to a bowl and mix together.
  7. For the crositinis, brush each slied with butter, season with salt and pepper and evenly sprinkle the cheese over top and bake in the oven on 375° for 15 minutes.
  8. Serve the soup with the gremolata and cheese crostini.

 

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