Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Campbell's Scotch Broth Soup


  • Please log in to reply
37 replies to this topic

#1 maggiethecat

maggiethecat
  • eGullet Society staff emeritus
  • 6,053 posts
  • Location:Chicago Burbs -- West

Posted 03 April 2008 - 06:20 PM

While I was cooking barley tonight for quite another kind of soup, I remembered Campbell's Scotch Broth, which my mother served every other week with a grilled cheese sandwich at lunchtime. I don't buy canned soup, but I remember the vegetable rich soup with a mutton broth base, tiny flecks of what must have been mutton, and the satisfying grainy orbs of pearl barley. It tasted good. It smelled good. It was better than any soup in the then Campbell's repertoire by a caber toss, except, perhaps, for the classic French Canadian Pea .

When I married an American and moved to Chicago I made my own newlywed soupes, but I'd occasionally check the soup aisle for Scotch Broth. No luck -- a mutton stock based vegetable barley soup didn't cut it in Chicago.

So I did a wee googling tonight. You can buy a case of Scotch Broth at Amazon for about forty bucks! It's mentioned that it's expensive because it's a product of Campbell's Canada.

And should your taste runs to Pop Art, Andy Warhol's Scotch Broth print is available here.

Is time playing tricks on me? For Campbells's canned, is it a good soup? Or is this simply a fond childhood memory, and Scot's w'ae hae?

Margaret McArthur

"Take it easy, but take it."
Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com


#2 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,626 posts
  • Location:Rhode Island

Posted 03 April 2008 - 06:43 PM

I couldn't tell you whether it's cloudy nostalgia, truth, or both, but I heartily agree: that was good stuff.
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#3 Katie Meadow

Katie Meadow
  • participating member
  • 1,326 posts
  • Location:Bay Area / East Bay

Posted 03 April 2008 - 07:23 PM

My mother would agree I'm sure. Campbell's Scotch Broth was her go-to canned soup. I remembered it fondly enough so that when I grew up and learned to make soup I made my own version.

Some memories are best left to grow in the dark in peace. The last time I opened a can of Campbell's soup (many years ago) most of it got tossed. I don't remember what it tasted like, but mainly it tasted like salt. $40 would buy a lot of lamb shanks, barley and carrots. I bet you could make your own Scotch Broth and knock the plaid socks off all your relatives.

#4 sparrowgrass

sparrowgrass
  • participating member
  • 1,340 posts

Posted 04 April 2008 - 01:08 PM

I remember Scotch Broth fondly from dormitory days--the dining hall was closed on Sunday evenings, and we had to fend for ourselves. If money was too short for a trip downtown to McDonalds, or a pizza delivery, Scotch Broth was my dinner of choice.

I suspect that it wouldn't taste as good now as then, and we should just find ourselves a recipe.
sparrowgrass

#5 dockhl

dockhl
  • participating member
  • 1,729 posts
  • Location:Paso Robles......Central Coast Wine Country

Posted 04 April 2008 - 01:19 PM

Ditto to not using prepared soups much, so I have no idea of it is available around here but I loved it, too, in my childhood. (And Pepper Pot with tripe !)

I made some a few months ago with lamb (no mutton to be found) and it was DELICIOUS !

#6 maggiethecat

maggiethecat
  • eGullet Society staff emeritus
  • 6,053 posts
  • Location:Chicago Burbs -- West

Posted 04 April 2008 - 01:26 PM

I suspect that it wouldn't taste as good now as then, and we should just find ourselves a recipe.

View Post


I'm sure you're right. If I can get my hands on a lamb bone...

Margaret McArthur

"Take it easy, but take it."
Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com


#7 ChrisOC

ChrisOC
  • participating member
  • 75 posts
  • Location:Ocean City NJ

Posted 04 April 2008 - 01:41 PM

Scotch Broth (and Pepperpot) are still available. Not easy to find though. The Acme here in Ocean City has both at least the did a few months ago. The problem is Campbell's keeps coming out with new soups, low fat, low sodium etc. that push the old soups of of the shelf. I guess people really buy the 15 or so variations of chicken noodle. I do like the Pepperpot, Scotch Broth and Cream of Tomato with a grilled cheese sandwich.
Chris

Cookbooks are full of stirring passages

#8 dockhl

dockhl
  • participating member
  • 1,729 posts
  • Location:Paso Robles......Central Coast Wine Country

Posted 04 April 2008 - 02:53 PM

Here's the one I made; I was very happy with it .

SCOTCH BROTH SOUP

#9 HeatherM

HeatherM
  • participating member
  • 104 posts
  • Location:Stratford Ontario Canada

Posted 04 April 2008 - 03:04 PM

I have a can of Scotch Broth in my cupboard at the moment. It is my favourite Campbell's soup. Growing up it was always a treat for when my Dad was out of town, because he can't stand it.

#10 Anna N

Anna N
  • eGullet Society staff emeritus
  • 6,290 posts
  • Location:Oakville, Ontario, Canada

Posted 04 April 2008 - 05:14 PM

Even hubby who swears he can't stand lamb used to love this soup. Haven't had it in years and years. Would now likely try to make my own rather than buy a can. Still... it sure does bring back memories.
Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#11 slo_ted

slo_ted
  • participating member
  • 190 posts
  • Location:California, Central Coast

Posted 05 April 2008 - 12:36 PM

I was turned on to SB by a Sunday school teacher in the sixth grade. I put a can in the shopping cart and it became a family favorite. I haven't seen it for years and had completely forgotten it. We, too, grow our own soups and don't open cans, but I'm going to keep an eye out for some. Thanks for the memories, Maggie.

#12 Sherry B

Sherry B
  • legacy participant
  • 51 posts
  • Location:Maple Ridge, BC

Posted 05 April 2008 - 08:34 PM

It's a staple in my pantry. Sorry.

#13 maggiethecat

maggiethecat
  • eGullet Society staff emeritus
  • 6,053 posts
  • Location:Chicago Burbs -- West

Posted 05 April 2008 - 10:10 PM

It's a staple in my pantry. Sorry.

View Post

No sorry! I'm jealous. Where I live in the Chicago burbs Scotch Broth isn't available. I'll wait until I go back to Ottawa and timidly buy a can and hope that that muttony magic comes back.

But it's a soup that's so culinary -unfashionable and so disdained by canned soup buying Soccer Moms it makes me laugh, even as I remember the meaty whiff, the vegetables and the barley. Somehow, for all its Campbell's genealogy, it seems like back to the past. I like that.

Margaret McArthur

"Take it easy, but take it."
Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com


#14 dockhl

dockhl
  • participating member
  • 1,729 posts
  • Location:Paso Robles......Central Coast Wine Country

Posted 05 April 2008 - 11:35 PM

maggie~
make some. you won't regret it :smile:

#15 Katie Meadow

Katie Meadow
  • participating member
  • 1,326 posts
  • Location:Bay Area / East Bay

Posted 06 April 2008 - 12:16 PM

Dockhl's recipe upthread is a nice traditional one, similar to the original recipe I had, altho mine didn't call for adding wine. Wine sounds good, though. I also have taken to making a hybrid broth, using some lamb shanks and a lesser amount of beef shank and some beef marrow bones. I cook the shanks until the lamb is tender and falls off the bone, reserving that meat. Sometimes I will reduce the stock further if it needs it. I don't use the beef shank meat, it seems pretty unappealing. I add the reserved lamb meat at the end.

I cook the barley separately, toasting it in a little butter like I do rice, and then simmer it in light stock until still al dente. I add it into the soup about 15 min before it's done. I'm not sure why I do this; I think it makes the broth less cloudy, but I could be wrong and perhaps its just a personal quirk. The turnip sounds like a nice twist--I'm gonna try that (and the wine!) next time. Do the turnip cubes behave like the carrots and hold their shape?

I agree: home-made scotch broth will not disappoint.

#16 KitchenMom

KitchenMom
  • participating member
  • 117 posts
  • Location:Philly 'burbs

Posted 06 April 2008 - 07:55 PM

Well, this thread was sticking in my head when I went grocery shopping this morning, so I went down the soup aisle--something I rarely do. There, right next to each other, were Scotch Broth and Pepper Pot. And they were on sale! While still pretty pricey at $3.50 a can, I bought one of each. I'll report back as to how they match up to childhood memory.

#17 suzilightning

suzilightning
  • participating member
  • 2,664 posts
  • Location:NW NJ

Posted 09 April 2008 - 11:42 AM

i also grew up with both the Scotch Broth and Pepper Pot soups from Campbell's.

now, when i make Scotch Broth for my mil and i, i use Laurie Colwin's recipe(sorry i can't find a free link online - if you want the recipe pm me and i'll send it to you). so, so simple and tasty. and katie's description is how i do the barley as well. a bit of a cruch and richness.
The first zucchini I ever saw I killed it with a hoe.

Joe Gould
Monstrous Depravity (1963)

#18 ChrisOC

ChrisOC
  • participating member
  • 75 posts
  • Location:Ocean City NJ

Posted 24 April 2008 - 01:28 PM

I just found Scotch Broth at the Acme in Somers Point (NJ) It was $4.29 a can.

I passed.
Chris

Cookbooks are full of stirring passages

#19 maggiethecat

maggiethecat
  • eGullet Society staff emeritus
  • 6,053 posts
  • Location:Chicago Burbs -- West

Posted 28 April 2008 - 06:58 PM

I just found Scotch Broth at the Acme in Somers Point (NJ)  It was $4.29 a can.

I passed.

View Post

Holy Smoley, I should think so. Fond as I am in reminiscence, there is no way Campbell's Scotch Broth is worth 4.29.

Margaret McArthur

"Take it easy, but take it."
Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com


#20 Priscilla

Priscilla
  • participating member
  • 1,834 posts
  • Location:SoCal Scruburbia

Posted 29 April 2008 - 10:14 AM

OK, due to this thread I too made a point to use the soup aisle to get to checkout. Since when does Campbell's have that sideways dispenser display thingy? Not assuming it is even especially new -- I wouldn't know.

Scotch Broth, $3.59!!! Cripes. However, price, even extortionate price, can be mooted by nostalgia. But that is a LOT, for a can of condensed soup.

Priscilla

~Observing Taco Friday since 2010~

Twitter InstagramOCFoodNation.com Orange Coast Magazine

 


#21 suzilightning

suzilightning
  • participating member
  • 2,664 posts
  • Location:NW NJ

Posted 30 April 2008 - 10:12 AM

OK, due to this thread I too made a point to use the soup aisle to get to checkout.  Since when does Campbell's have that sideways dispenser display thingy?  Not assuming it is even especially new -- I wouldn't know.

View Post



since about 2 years ago, priscilla.
The first zucchini I ever saw I killed it with a hoe.

Joe Gould
Monstrous Depravity (1963)

#22 Priscilla

Priscilla
  • participating member
  • 1,834 posts
  • Location:SoCal Scruburbia

Posted 30 April 2008 - 10:41 AM

OK, due to this thread I too made a point to use the soup aisle to get to checkout.  Since when does Campbell's have that sideways dispenser display thingy?  Not assuming it is even especially new -- I wouldn't know.

View Post



since about 2 years ago, priscilla.

View Post

Fahncy! And I bet it cuts down on can avalanches.

Priscilla

~Observing Taco Friday since 2010~

Twitter InstagramOCFoodNation.com Orange Coast Magazine

 


#23 JBailey

JBailey
  • society donor
  • 293 posts

Posted 15 February 2012 - 11:24 AM

From time to time, I used Campbell's Scotch Broth in recipes and preparation of other items, given the lamb broth. The other day I looked to buy some and discovered the supermarket shelves bare. Upon researching, apparently the product was made in a Canadian Campbell plant and is no longer brought into the U.S. I shall miss this one...
"A cloud o' dust! Could be most anything. Even a whirling dervish.
That, gentlemen, is the whirlingest dervish of them all." - The Professionals by Richard Brooks

#24 gfweb

gfweb
  • participating member
  • 3,733 posts

Posted 15 February 2012 - 01:17 PM

Amazon has Campbell's Scotch broth.

#25 JBailey

JBailey
  • society donor
  • 293 posts

Posted 15 February 2012 - 01:25 PM

True and thank you for the thought, however it is listed and says to the effect they will announce or notify when it is back in stock. There were customer review comments lower on the page which talk about it no longer being sold in the U.S. There is one can of a Heinz version, but I have not tried that particular brand.
"A cloud o' dust! Could be most anything. Even a whirling dervish.
That, gentlemen, is the whirlingest dervish of them all." - The Professionals by Richard Brooks

#26 dockhl

dockhl
  • participating member
  • 1,729 posts
  • Location:Paso Robles......Central Coast Wine Country

Posted 27 February 2012 - 05:56 PM

I just found this old thread again.............chilly in Paso today, a little drizzly. I need some LAMB ! Scotch Broth sounds perfect, :wub:

#27 GlorifiedRice

GlorifiedRice
  • participating member
  • 1,377 posts
  • Location:Philly Burbs

Posted 22 December 2012 - 06:39 PM

http://www.canadianf...campbell012.htm

You can buy Scotch Broth here
Wawa Sizzli FTW!

#28 liuzhou

liuzhou
  • participating member
  • 2,161 posts
  • Location:Liuzhou, Guangxi, China

Posted 23 December 2012 - 02:31 AM

I found a can in deepest China just about a year ago. It tasted as good as it did 40 years ago!

#29 lindag

lindag
  • participating member
  • 369 posts
  • Location:W. Montana

Posted 23 December 2012 - 03:50 PM

Here's the one I made; I was very happy with it .

SCOTCH BROTH SOUP


Thanks so much for posting the recipe. I used to love this soup as a child as well. Haven't seen it in many years.

One comment though; I don't care much for barley because of its weird (to me) texture. What would be a good substitute?

#30 ChrisOC

ChrisOC
  • participating member
  • 75 posts
  • Location:Ocean City NJ

Posted 29 January 2013 - 09:17 AM

Campbell's has discontinued Scotch Broth and Pepper pot as well
Chris

Cookbooks are full of stirring passages