Blood Type Diet Recipe

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Scotch Broth

• 1.5kg/3 pounds shank or leg of lamb, suitable for long cooking(cheaper cuts work best here)
• 1 marrow bone
• 3 liters/5 pints fresh cold water
• 50g/2 ounces pearl barley, washed [omit for BT]
• 50g/2 ounces dried peas
• 1 whole onion stuck with 4-5 whole cloves
• several sprigs of fresh parsley and thyme and 3 bay leaves, tied into a bundle
• 2-3 tablespoons melted ghee or oil
• 1 large onion, finely chopped
• 3 medium carrots, finely diced
• half a medium turnip, finely chopped
• 4 stalks of celery, finely chopped
• 2 leeks, finely chopped
• 1 teaspoon sweetener of choice (optional)
• sea salt and pepper [optional]to taste
• 2-3 tablespoons finely chopped parsley or kale

• Put the meat and bone into a large pot and add the water, barley, peas and clove-studded onion.
• Bring slowly to the boil and skim.
• Turn down the heat and add the herbs and season.
• Cook at a gentle simmer until the meat is tender. Remove meat and set aside discard marrow bone.
• Meanwhile, heat the ghee or oil in a pot and add the onion, carrots, turnip, celery, white of leek and sweetener and cook slowly, stirring occasionally till the vegetables are beginning to soften--about 1 1/2 minutes.
• Add vegetables to the stock with barley and peas and simmer gently for about 15-20 minutes till they are fully cooked.
• Remove the bundle of herbs and just before serving, add the green of leek and parsley or kale.
• Taste and adjust seasoning.
• Slice some of the meat thinly into bite-sized pieces and put into the center of heated deep soup plates or bowls (or serve separately), pour over broth and serve with oat bannocks or oatcakes. Yield: 6-8 servings