The weather seems to be brightening up a little, we have started decorating and doing a bit of spring cleaning while my clay work dries. There are signs of spring about, my daffs are out. But we have had some very wet and windy days last week so I took the opportunity to make my version of Northumbrian broth as I won’t be making it when the weather warms up.
Traditionally my Mam would make this on a Monday in the pressure cooker using the bone from Sunday’s leg of lamb, some vegetables from the allotment, probably one of my Dad’s show leeks, and a packet of dried broth mix. I wonder if you can still get it, those mixes of yellow split peas, barley, marrowfat peas, butterbeans, lentils.
My soupmaker friendly version is a lot easier using dried legumes and grains that cook quickly. Here’s the ingredients, I don’t weigh anything, just don’t over fill the soup maker or it won’t cook properly.
I usually fry off a diced chicken thigh or bacon in a little oil ( a vege version is good too just add a good vegetable stock). Then add diced vegetables including carrot, parsnip, leek, onion, sometimes turnip ( swede ) if I have some.
I add red lentils and barley flakes as they cook quickly, sometimes I add quinoa just because I like it and it makes a lovely thick broth.
Fill up to the line with stock, sometimes made from a chicken carcass but if I don’t have that I use stock cubes. I don’t add salt as stock cubes are salty but I like plenty of black pepper.
When it’s cooked I add a rinsed tin of butter beans, my broth has to have butter beans, I love them.