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
SCOTTISH POTATO DULSE SOUP
This is an aquired taste, it is very simple and very good for you, as well as being traditional. It is an aquired taste but oddly addictive. This is full of vitamins and very cheap easy winter comfort type food.
Provided by alleycatb
Categories Lunch/Snacks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Wash and chop potatoes (no need to peel them).
- Place them in a pot with 1 large handful of the dulse (red seaweed can be found near the fish section of most grocery stores and costs about $3).
- Cover with enough water to boil the potatoes without boiling away. The potato water is the stock.
- Bring to a boil, then reduce heat and simmer for about 20 minutes or until potatoes are very soft and watery.
- Add the juice of 1 lemon and pepper to taste and salt if necessary (dulse is very salty).
- It's ready to serve.
Nutrition Facts : Calories 174.5, Fat 0.3, SaturatedFat 0.1, Sodium 106.5, Carbohydrate 40.2, Fiber 4.8, Sugar 2.3, Protein 4.7
CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP
The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter.
Provided by French Tart
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
- Take the haddock from the pan and remove the skin and bones.
- Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
- Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
- Add the milk to the fish stock and bring back to the boil.
- Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
- Add the fish and reheat.
- Check for seasoning.
- Just before serving, add the butter in small pieces so that it runs through the soup.
- Serve with chopped parsley on top, accompanied by triangles of toast.
Nutrition Facts : Calories 490, Fat 15, SaturatedFat 8.4, Cholesterol 216.6, Sodium 2033.4, Carbohydrate 21.3, Fiber 1.2, Sugar 2, Protein 64.6
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