Vickys Traditional Scottish Tattie Soup, Gf Df Ef Sf Nf

Hello everybody, it is Drew, welcome to my recipe page. Today, we're going to make a special dish, Vickys Traditional Scottish Tattie Soup, GF DF EF SF NF. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Vickys Traditional Scottish Tattie Soup, GF DF EF SF NF is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Traditional Scottish Tattie Soup, GF DF EF SF NF estimated approx 1 hr 30 mins.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Vickys Traditional Scottish Tattie Soup, GF DF EF SF NF using 7 ingredients and 5 steps. Here is how you cook it.

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

Ingredients and spices that need to be Prepare to make Vickys Traditional Scottish Tattie Soup, GF DF EF SF NF:

1. 25 g margarine / butter
2. 2-3 carrots, peeled and diced
3. 1 leek, white part only, thinly sliced
4. 1 white onion, chopped
5. 2 pounds floury white potatos (tatties), peeled and diced
6. 1500 ml stock - chicken, vegetable, lamb or ham
7. Salt and white pepper to taste

Instructions to make to make Vickys Traditional Scottish Tattie Soup, GF DF EF SF NF

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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