Name: Tattie Hushie (Potato, Cauliflower and Oatmeal Soup)
Yield: Serves 4
Cuisine: British
Ingredients: 25 g (1 oz) unsalted butter; 600 ml (1 pint) full-fat milk; 50 g (2 oz) coarse oatmeal; 600 ml (1 pint) well-flavoured chicken stock; Salt and freshly ground black pepper; 1 leek, sliced; 200 g (7 oz) cauliflower, cut into small florets; 550 g (1¼ lb) floury potatoes, peeled and diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

A rich, comforting soup from Lancashire - not Scotland, as the name might suggest.

Ingredients

25 g (1 oz) unsalted butter
1 leek, sliced
20

Method

Heat the butter in a pan, add the leek and cauliflower and cook gently for a few minutes. Add the potatoes, then cover and sweat for 10 minutes. Mix together the milk and oatmeal and pour them over the vegetables. Add the stock, bring to the boil and simmer until the vegetables are tender. Blitz the soup to a purée in a blender, then reheat gently and season to taste.