Tattie Soup Recipes

SIMPLE SCOTTISH TATTIE SOUP RECIPE

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!

TATTIE SOUP

Steps:

• Tip in the vegetables, give them a stir and season with salt and pepper. Cook over a low heat for 10-15 minutes or until the veg starts to soften a little. Pour in the chicken or vegetable stock, cover and simmer gently for 1/1 1/2 hours or until the vegetables are soft and the potatoes are starting to break up.
• Using a potato masher, mash everything up, but not to much - you still want some large tattie lumps. If the soup is too thick for your liking just add some water to thin it down.
• Check the seasoning and serve with fresh bread or oatcakes.

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

ABSOLUTELY ULTIMATE POTATO SOUP

Steps:

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

TATTIE SOUP

Steps:

• Peel and slice the potatoes, coarsely shred the peeled onions and carrots and cut the bacon into squares.
• Bring the water or stock to the boil in a large pan and add the vegetables and bacon.
• Cover and simmer gently for 1½ hours until the soup is thick and creamy.
• Season.
• Add the chopped nettle tops or parsley 10 minutes before serving.

NEEPS & TATTIES SOUP

Steps:

• Melt the butter in a large saucepan over a medium heat. Add the coriander and the vegetables, fry for 4-5 mins, then cover with 400ml water and bring to the boil. Cook until all the vegetables are soft - around 20-25 mins.
• Season with salt, pepper and nutmeg, then add the milk. Transfer to a blender or blitz with a stick blender until smooth, then return to the pan to heat through. (For a really smooth consistency, push the mixture through a sieve after blending.) Check the seasoning and add a little more salt and nutmeg, if you like.
• Meanwhile, heat the cooked haggis or black pudding in a frying pan until sizzling. Serve the soup in bowls and top with the haggis or black pudding, a swirl of double cream and the celery leaves.

OLD-FASHIONED POTATO SOUP

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

PERFECT POTATO SOUP

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
• Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
• Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
• Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
• Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.