Hairst Bree
(Harvest Broth) Recipe

Origin: Scottish Period: Traditional

This Highland soup, whose Gaelic name Hairst Bree (literally, 'Harvest Broth') is also sometimes known as Hotch Potch Soup. The tradition of this broth was to pack all the fresh vegetables and the fresh meat slaughtered at summer's end into a single light broth. In effect this broth both used-up, and represented the end of, the season's fresh produce.

Ingredients:

900g lamb meat and bones
2 small swedes (rutabaga), peeled and chopped
4 carrots, peeled and chopped
6 spring onions, chopped
150g fresh (or frozen) broad (fava) beans
300g fresh (or frozen) garden peas
1 medium cauliflower, cut into florets
1 small lettuce, shredded
2 tsp fresh mint, chopped
1 tsp sugar
salt and black pepper, to taste
freshly-chopped parsley, to garnish

Hairst Bree
(Harvest Broth) Preparation:

Method:

Add the lamb and bones to a large pan, cover with lightly salted water and bring to a boil. Skim any scum from the surface then reduce to a simmer and cook, covered, for and hour. Remove the lamb and bones at this point and allow to cool. Cut away the meat and chop when cool enough to handle.

Return the stock to a boil then add the swedes, carrots, onions, beans and half the pas. Bring back to a boil, reduce to a simmer then cook, covered, for 90 minutes then add the cauliflower pieces, reserved meat, lettuce, remaining peas, mint and sugar. Season to taste with salt and black pepper then cover and allow to simmer for 30 minutes more, or until the cauliflower is tender.

When ready ladle into warmed bowls, top with a little fresh parsley and serve.

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