Hotch potch - lamb and vegetable summer soup
Graeme Taylor’s summer lamb soup recipe, or hotch potch as it is commonly known in Scotland, is made of beautiful seasonal produce, best plucked straight from the allotment. Saving that, using the best quality shop-bought produce for this will result in a simple but beautiful dish.
It always feels strange to be talking about soup in summer, but when there is an abundance of vegetables in season, along with new season meat, it is a perfect way to showcase them. This is my take on a traditional Scottish dish which is called variously hotch potch or hairst bree (harvest broth). Traditionally made with neck of lamb or mutton, I prefer to use the shank as it renders it a bit meatier with less fat in my experience. The vegetables can be any that are in season at the time, and I tend to use whatever can be supplied from my Dad’s allotment, but peas and broad beans are a must. Some people prefer to cook the vegetables for a long time but I believe you should give them as short a cooking as possible to maintain their bite and vivid colours.
Ingredients
Metric
Imperial
- 1 lamb shank
- 2 bay leaves
- 1 bunch of flat-leaf parsley, plus a little more chopped for garnish
- 1 1/2 tsp salt
- 1 turnip, (small new season, or swede if outside of Scotland), diced
- 4 small onions, (new season) roughly chopped
- 4 carrots, small, chopped
- 10 broad bean pods, shelled and skinned
- 10 pea pods, shelled (or 2 handfuls frozen)
- 2 handfuls of lettuce, shredded (little gem, oak leaf or similar bright green leafy variety)
Method
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