Scotch Broth

Directions

1. 1
   In a very large pot, cover the lamb bones with the water.
2. 2
   Add the onion, garlic, thyme and bay leaf and bring to a boil.
3. 3
   Add a large pinch of salt and simmer over moderately low heat, skimming the surface occasionally, for 1 1/2 hours.
4. 4
   Strain the soup base.
5. 5
   In a medium saucepan of boiling water, add the barley, cover and simmer over moderate heat until the barley is tender, about 50 minutes.
6. 6
   Drain.
7. 7
   In a large pot, melt 2 tablespoons of the butter.
8. 8
   Add the onion and celery and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
9. 9
   Add the soup base, split peas and carrots, cover and simmer over low heat, stirring occasionally, until the peas are almost dissolved, about 1 hour.
10. 10
    Add the lamb and turnips, cover and simmer until the turnips are tender, about 15 minutes.
11. 11
    In a small bowl, blend together the remaining 1 tablespoon of butter with the flour to make a paste.
12. 12
    Whisk about 1 cup of the soup into the bowl until smooth.
13. 13
    Whisk the mixture into the soup.
14. 14
    Add the leftover Ancho Gravy and barley and simmer, whisking a few times, until slightly thickened, about 5 minutes.
15. 15
    Season with salt and pepper and serve.