Rich broth filled with bite-sized pieces of root vegetable and tender lamb, this hearty soup is much more than the name 'broth' implies. The essential elements of a scotch broth are lamb, barley, and ...

By 1960, the soup lost its luxury status and the soup company stopped selling it. Scotch broth soup – aka Scotch barley soup – has satisfied hungry bellies since at least the mid-1700s.

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Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking all the time. Put the egg, lemon and stock back into the pan, return to ...

8. Add lamb and parsley; simmer for 5 minutes. Discard bay leaf and thyme sprigs.Now scotch broth ready.Cut Scotch egg in to half and pour Scotch broth on top and serve hot ...