Tattie soup

Name: Tattie soup
Yield: To serve four
Cuisine: United Kingdom
Ingredients: 450 g (1 lb) old potatoes; 2 onions; 2 old carrots; 4 rashers streaky bacon (optional); 1.7 litres (3 pints) water or stock - made either from leftover roast lamb bones or beef bones; 1.7 litres (3 pints) water or stock - made either from leftover roast lamb bones or beef bones; 1.7 litres (3 pints) water or stock - made either from leftover roast lamb bones or beef bones; 1.7 litres (3 pints) water or stock - made either from leftover roast lamb bones or beef bones; salt, freshly ground pepper; salt, freshly ground pepper

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Traditional Scottish peasant soup, easy to make, and made with the most humble and easily obtained ingredients.

Ingredients

450 g (1 lb) old potatoes
2 onions
2

Europe
United Kingdom
Scotland
Leftovers
Soup
Gluten-free

Method

Peel and slice the potatoes, coarsely grate the skinned onions and carrots, and cut the bacon into squares.

Bring the stock to the boil in a large pan, add the vegetables and bacon. Cover and simmer gently for 1½ hours, until the soup is thick and creamy; season. Traditionally a handful of finely chopped nettle tops is thrown in 10 minutes before serving, but parsley would be a reasonab