Scotch Broth with Blue Cheese
A comfort food raised to gourmet heights! A tot of Scotch adds a mysterious flavor, with which the blue cheese, hidden at the bottom of your bowl, dances!
Place a large pot over medium high heat. When the pot is very hot, add the lamb shanks and brown on all sides. Add the Scotch and deglaze.
Add the onion, celery, carrots, leeks, salt, and pepper. Sauté the vegetables until soft, about five minutes. Add the garlic and bay leaves and continue to sauté for about one minute. Add the barley, peas, cabbage, and turnip. Cover with water by about two inches and bring to a boil. When the mixture is boiling, lower the heat to medium-low and simmer, uncovered.
In one or two hours the mixture should be thick. Skim any fat that rises to the top. Use tongs to remove the meat from the pot and allow it to cool. When it's cool enough to handle, cut the meat from the bones and return it to the pot. Discard the bones. Stir in the parsley.
Place some blue cheese in the bottom of each serving bowl and ladle the piping hot soup over the top. Depending on the weather, appetite, and what you're serving as an accompaniment, this serves four to six people.