Vickys Traditional Scottish Tattie Soup, GF DF EF SF NF
Looks like the heatwave is over and we're back to our normal Scottish weather! Jack announced it must be a soup day so why not a traditional tattie soup? Add in whatever else you would like, this is the basic, bare bones version. Best with homemade stock - chicken, vegetable or ham - but old-fashioned tattie soup would have been made with beef or mutton bones. My grannie would boil up a ham hough for hers but for the sake of ease and what we enjoy the most, I use an equal mixture of chicken and vegetble stock cubes
Vickys Traditional Scottish Tattie Soup, GF DF EF SF NF
Looks like the heatwave is over and we're back to our normal Scottish weather! Jack announced it must be a soup day so why not a traditional tattie soup? Add in whatever else you would like, this is the basic, bare bones version. Best with homemade stock - chicken, vegetable or ham - but old-fashioned tattie soup would have been made with beef or mutton bones. My grannie would boil up a ham hough for hers but for the sake of ease and what we enjoy the most, I use an equal mixture of chicken and vegetble stock cubes
Cooking Instructions
- 1
Gently fry the carrot, onion and leek in the butter for 5 minutes until softened but not coloured
- 2
Add the diced tatties and stock and bring to the boil
- 3
Cover and let simmer for an hour until the vegetables are very well done and the soup has thickened
- 4
Skim any foam off then use a potato masher to break up the vegetables a bit. Don't go overboard, chunks make it a heartier meal
- 5
Season to taste and serve fresh and hot. Lovely with crusty bread, traditional oatcakes or an Aberdeenshire buttery (similar to a well-baked but flat croissant) on a cold day!
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