Scotch Broth with Northern Isles Lamb Sausage, Pearl Barley, and Turnips

• 2 small or 1 medium-size leek, white and light green parts, thinly sliced
• 1 carrot, peeled and cut into 1/2-inch-thick ovals
• 1 small turnip, peeled, halved, and cut into 1-inch-wide wedges
• 1/2 cup pearl barley
• 1 tablespoon tomato paste
• 10 cups (2 1/2 quarts) vegetable broth (page 6)
• 1/2 pound Northern Isles Lamb Sausage (page 105), formed into 1/2-inch balls
• 1 teaspoon kosher salt
• 1/4 cup chopped fresh flat-leaf parsley
• Freshly ground black pepper, for garnish

1. In a large pot, combine the leek, carrot, turnip, barley, tomato paste, and broth and bring to a boil over high heat.
2. Decrease the heat to maintain a simmer, cover partially, and cook until the barley is tender, about 45 minutes.
3. Add the sausage balls and salt and continue cooking until they are firm and rise to the top, about 20 minutes.
4. Ladle the soup into individual bowls, garnish with the parsley and black pepper, and serve piping hot.

carrot, wedges, pearl barley, tomato paste, vegetable broth, sausage, kosher salt, parsley, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/scotch-broth-with-northern-isles-lamb-sausage-pearl-barley-and-turnips-389526 (may not work)