📝 About This Recipe
A cornerstone of Scottish culinary heritage, this 'pot-of-plenty' is a thick, restorative soup traditionally made with bone-in mutton or lamb. It features a nourishing medley of pearl barley, split peas, and root vegetables that simmer together until the broth becomes rich and velvety. This is true comfort in a bowl—hearty enough to be a main meal and even better when reheated the following day.
🥗 Ingredients
The Meat and Stock
- 750 grams Lamb neck or shoulder (bone-in for maximum flavor)
- 2.5 liters Water (cold, filtered preferred)
- 1 teaspoon Sea salt (plus more to taste)
- 6-8 whole Black peppercorns
Grains and Legumes
- 100 grams Pearl barley (rinsed thoroughly)
- 50 grams Yellow or green split peas (dried, rinsed)
Vegetables and Aromatics
- 1 large Yellow onion (finely diced)
- 2 medium Leeks (white and light green parts only, cleaned and sliced)
- 2 large Carrots (peeled and cut into small cubes)
- 250 grams Swede (Rutabaga) (peeled and finely diced)
- 2 pieces Celery stalks (finely chopped)
- 1 small bunch Fresh parsley (finely chopped)
- 2 cups Kale or Cabbage (shredded thinly)
👨🍳 Instructions
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1
Place the lamb pieces into a large, heavy-bottomed stockpot and cover with the 2.5 liters of cold water. Add the salt and peppercorns.
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2
Bring the water to a gentle boil over medium-high heat. As it begins to boil, use a slotted spoon to skim off any grey foam or impurities that rise to the surface to ensure a clear broth.
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3
Reduce the heat to low, cover partially, and simmer the meat for 1 hour. The water should just barely bubble.
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4
After an hour, add the rinsed pearl barley and split peas to the pot. These need a long time to soften and release their starches to thicken the soup.
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5
Continue to simmer for another 30 minutes, ensuring the grains are beginning to plump up.
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6
Using tongs, carefully remove the lamb pieces from the pot and set them aside on a plate to cool slightly.
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7
Add the diced onion, carrots, swede (rutabaga), and celery to the broth. Stir well to combine.
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8
While the vegetables simmer, shred the cooled lamb meat away from the bones and discard any excess fat or gristle. Cut the meat into bite-sized pieces.
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9
Return the shredded lamb meat to the pot. Add the sliced leeks at this stage to preserve their delicate flavor.
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10
Simmer everything together for another 30-40 minutes until the vegetables are tender and the barley is soft but still has a slight chew.
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11
Stir in the shredded kale or cabbage and cook for a final 5 minutes until the greens are wilted and vibrant.
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12
Taste the broth carefully. Adjust the seasoning with more sea salt and a generous amount of freshly cracked black pepper.
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13
Stir in the fresh chopped parsley just before serving to provide a burst of color and freshness.
💡 Chef's Tips
For the most authentic flavor, use lamb neck—it has the perfect ratio of fat and bone for a rich broth. Don't rush the simmering; the split peas should almost disappear into the liquid to create the signature thick consistency. If the broth becomes too thick (the barley absorbs a lot of liquid), simply add a splash of boiling water to loosen it. Always rinse your barley and peas in a fine-mesh sieve until the water runs clear to prevent the soup from looking muddy. This soup is famously better the next day, so consider making it 24 hours in advance.
🍽️ Serving Suggestions
Serve in deep, warmed bowls with a thick slice of buttered crusty bread or traditional Scottish oatcakes. Pair with a small glass of peaty Islay malt whisky for a truly Caledonian experience. A dollop of salted butter stirred into the center of each bowl adds an extra layer of richness. Serve as a hearty lunch following a long walk in cool weather.