Simple Scottish Tattie Soup

 

 

When my sister and I were at the grocery store the other day I spied a package of leeks that was marked down by 50%  as being "to use on the day."  They actually looked not too bad.  Pretty fresh actually. I knew that, with a bit of trimming, I would be able to put them to a good use.

I had not had leeks since I left the U.K.  A treat was in order and the fact that I got the bunch for less than $2 did not hurt in the least!  Anything to make my food dollar go a bit further is a bonus!

 

The area that I lived in during the last 10 years of my life in the U.K. was surrounded by leek fields. Oh my but the air was filled with their lovely smell at certain times of the year.  We used leeks a lot in our cooking. 

 

We were right on the border to Wales, and Leeks are a Welsh symbol. You will see it on their coins and all sorts. Leeks and Daffodils.

 

I had spied a delicious looking recipe for Scottish Tattie Soup on a blog called Scottish Scran. It really caught my eye, and not just because of my Scottish ancestry.  It looked delicious.  It sounded delicious.

And, if the potato is your favorite vegetable as mine is, how could you resist anything with the word "tattie" in it!  I could not!  I HAD to make it!

One of my ancestors, a fella named Boyd McNayr came to Nova Scotia from Scotland back in the 1700's.  He was left in Halifax with some friends by his father. His father left on Navy business and was never seen again. Boyd was only 8 years old.

He made his way at 14 down the valley to Lawrencetown and apprenticed as a Blacksmith He married the daughter of a wealthy landowner in the area named Abel Beals, and they were granted some land out over the South Mountain.  They made their way over there to settle and settled the area now known as Springfield.

 

I am very proud of my Scottish ancestry and love to cook the foods of Scotland whenever I can. When I spied this soup recipe which used such simple ingredients, including leeks, I just had to make it!

I think this recipe is a huge testimony to Scottish thrift and their ability to make something incredibly tasty out of next to nothing. This is one  very delicious pot of soup! 

 

It also makes for a very inexpensive supper.  I did not cut the recipe down as it also freezes well, and who doesn't like to have some soup in the freezer for those days when you  are starving and want something that will warm your innards, but don't feel like putting in a lot of work.

Oh for those days when you feel a bit under the weather and only a bowl of soup will do. A few simple ingredients put together in the most delicious way.  That's my kind of cooking! A simple Scottish Tattie Soup recipe. You can't beat it!

 

WHAT YOU NEED TO MAKE A SIMPLE SCOTTISH TATTIE SOUP

Simple humble ingredients and not a lot of them. This is like magic.

• 2 pounds I(1 kg) potatoes, peeled and cut into large chunks
• 1 medium brown onion, peeled and finely minced
• 1 large leek, white part only, trimmed, cleaned and minced
• 2 medium carrots, peeled and cut into 1/2 inch cubes
• 2 TBS butter (or oil)
• 6 1/2 cups (1.5 liters) chicken or vegetable stock
• salt and white pepper to taste

 

This is a great soup for those who cannot do dairy as there is no cream or cheese in it. The soup is simply thickened by the potatoes.  Its also a great vegan or vegetarian option if you use vegetarian stock.

It is also gluten free.  So dairy free. Gluten Free. Vegan/Vegetarian depending. Economical.  Delicious and easy to make. You really can't lose.

 

You only use the white parts of the leek. You can wash and save the green for another time. Leeks really add a lovely layer of flavor to this soup that you would not get from onions alone.

You want to use a floury type of potato, one that will mash well, but you also want a potato that will semi hold its shape. You will want to mash some of the potato to thicken it and leave some chunks whole.  

 

That is why you will want to leave your potatoes in fairly big chunks. That way the outside of them will fall apart and thicken the soup and the centers will stay in chunks.

Also don't mince the carrots like you do the onion and leek.  You want nice chunks of carrot to give substance and color in the finished soup.

Use a good stock. Marigold stock powder is a good vegetarian option. Lots of flavor will come from the stock and do use white pepper. It has a unique flavor that is quite different from black pepper.

 

HOW TO MAKE SIMPLE SCOTTISH TATTIE SOUP

Its shamefully simple to make. Trust me on this.

Add the butter to a largish saucepan and melt over medium heat. Once it begins to foam add the onions and leeks. Cook, stirring, without browning, for about 5 minutes until they begin to soften.

Add the carrots and potatoes to the pan and cover with the stock. Add a dash of salt and white pepper.

Bring to the boil. Reduce to a simmer and skim off any scum that rises to the top. Discard.

Simmer, uncovered for about an hour, at which time every thing should be meltingly tender.

Using a potato masher or wooden spoon, break up some of the potatoes, leaving some in larger chunks for texture. Taste and adjust seasoning as required. Serve hot.

 

This was one very delicious bowl of soup.  I loved that it was made with simple ingredients, most of which I always have on hand, except for maybe the leeks.

 

It was very easy to make and hearty and really tasty. I really love it when you can take a few simple ingredients and come up with something so scrumptious!  This is now a favorite in this house!

I can never resist a bowl of hot soup on a cold day. If you are like me, you might also enjoy the following belly warmers that I have shared in The English Kitchen:

WINTER VEGETABLE SOUP WITH CHEESE DUMPLINGS- Soup with dumplings?  Count me in!  Especially cheese dumplings.  Simple to make and using simple  everyday ingredients. Its also a great way to use up what's in the fridge. This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this!  

STONE SOUP - Stone Soup was one of my children's favorite stories when they were growing up  and so this simple cabbage, tomato and rice soup became known as Stone Soup.  Its a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!  

Yield: 4 - 6 servings

Author: Marie Rayner

Simple Scottish Tattie Soup

Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M

Hearty and filling, this soup is simple, quick and easy to make. Heart warmingly delicious!

Ingredients

• 2 pounds I(1 kg) potatoes, peeled and cut into large chunks
• 1 medium brown onion, peeled and finely minced
• 1 large leek, white part only, trimmed, cleaned and minced
• 2 medium carrots, peeled and cut into 1/2 inch cubes
• 2 TBS butter (or oil)
• 6 1/2 cups (1.5 liters) chicken or vegetable stock
• salt and white pepper to taste

Instructions

1. Add the butter to a largish saucepan and melt over medium heat. Once it begins to foam add the onions and leeks. Cook, stirring, without browning, for about 5 minutes until they begin to soften.
2. Add the carrots and potatoes to the pan and cover with the stock. Add a dash of salt and white pepper.
3. Bring to the boil. Reduce to a simmer and skim off any scum that rises to the top. Discard.
4. Simmer, uncovered for about an hour, at which time every thing should be meltingly tender.
5. Using a potato masher or wooden spoon, break up some of the potatoes, leaving some in larger chunks for texture. Taste and adjust seasoning as required. Serve hot.

Notes

This soup will keep for 3 to 4 days in the refrigerator. You may need to add a bit more stock as it will thicken upon standing. It will also last for up to 3 months in the freezer, tightly covered.

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I can never resist crumbling crackers into my soup.  I have been told this is the sign of a commoner, lol.  Guilty as charged!

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