SIMPLE SCOTTISH TATTIE SOUP RECIPE
Scottish Potato Soup, otherwise known as Tattie Soup, is a heart-warmingly delicious but simple recipe that is perfect for a winters day!
Provided by Phil & Sonja
Categories Savoury Recipes
Time 1h25m
Number Of Ingredients 8
Steps:
- Peel and chop potatoes into large cubes
- Finely chop onion and celery if using
- Discard the green part of the leek (or save for making stock another time) and finely dice the white part
- Dice the carrots into small pieces about 1cm each
- Add the butter/oil to a large pot and allow to melt
- Add in the onion, leek, and celery if using and cook for 5 minutes, allowing them to "sweat" but not brown.
- Put the carrots and potato in the pot and cover with the stock
- Add a dash of salt and white pepper
- Bring to the boil, skimming off any sort of foam/scum with a wooden spoon to get rid of as it does so. This is just the protein releasing from the vegetables but it's nicer if you remove it rather than stir in later.
- Turn down to a simmer for 1 hour
- Use a masher or wooden spoon to break up some of the potatoes, but leave some large chunks as well
- Season more to taste and serve!
Nutrition Facts : Calories 271 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 5 grams fat, Fiber 14 grams fiber, Protein 11 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 357 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SCOTCH BROTH SOUP
Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! -Ann Main, Moorefield, Ontario
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 499mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
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