Lord & Taylor’s “Soup Bar” Scotch Broth

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For years, when Linda B. went shopping, she’d stop in at Lord & Taylor’s Soup Bar for a big bowl of this Scotch broth–a rich broth filled with vegetables, barley and lamb. In its heyday, the Soup Bar featured stools around an oval bar and served this lamb soup in the winter and cold vichysoisse in the summer. The Soup Bar is no more, but the recipe lives on. The biggest challenge to making this at home? You need a huge pot, patience (this soup needs to simmer a good five hours; other Scotch Broths I’ve seen can take up to 15!) and a butcher willing to sell you a mass quantity of lamb bones. The result is nourishing and flavorful. This recipe has been slightly adapted and is reprinted with permission from Lord & Taylor. Note: This recipe includes a chicken to enrich the broth. Since the meat isn’t used, save it to make Marshall Field’s Curried Chicken Salad

Makes 2 gallons soup


  • 5 lbs lamb bones
  • 2 lbs beef bones
  • 2 Tbsp olive oil
  • 1 stewing hen (4 to 5 lbs)
  • Celery tops from one large bunch celery
  • 1 to 2 carrots, cut in chunks
  • 1 onion, cut up
  • Salt
  • Handful of peppercorns
  • 8 quarts water
  • 2 lbs lean lamb shoulder, diced
  • 1 cup large pearl barley
  • 2 cups diced yellow turnips
  • 1 cup each: diced carrot, leek, celery
  • ½ cup diced onion
  • 1 Tbsp fresh thyme leaves
  • Salt and freshly-ground black pepper
  • Thyme sprigs


  1. Brown bones in olive oil.
  2. Put bones and chicken in very large stockpot with celery tops, carrot chunks, chopped onion, peppercorns. Add 8 quarts water. Heat to boiling, reduce heat and simmer 2 hours.
  3. Strain stock and reserve 6 quarts. (Save any remaining stock for a separate purpose.)  Throw away the bones. Save the chicken meat for a separate meal (try one of our chicken salad recipes!)
  4. Brown shoulder meat. Put in clean soup pot with barley, remaining diced fresh vegetables, and the 6 quarts of strained stock. Heat to boiling. Immediately lower heat to simmer. Simmer for 2 ½ to three hours, adding fresh thyme leaves toward end.
  5. Season to taste with salt, pepper. Serve with fresh baked bread. Garnish with thyme sprigs.

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