My father in law is from a wee town up in the North of Scotland called Huntly. As a boy he grew up with his mother’s “Scottish Tattie Soup”. A hearty, soul warming soup that helped a young scottish boy brave the chilly northern winds and face the daily tasks that lay ahead.
This tasty soup has been passed down in turn, to his own family and my partner soon acquired the taste and derived the same comfort from this wholesome dish.
We have it on together on cold, blustery days when the inner sole needs teasing out of its nook and hunger pangs need to be put to bed. Its nutritious, healthy and provides energy for the sole – Dads Scottish Tattie Soup 😋
1 Large Leek
1 1/2 onions
25 g butter
1 table spoon Extra virgin olive oil (or rapeseed)
1 1/2 litres of veg stock “Marigold Bouillon powder” which is 6 teaspoons of the Bouillon powder
Peal and chop all vegetables into chunks and place into a deep pan along with the oil and butter. Keep on low heat for 10-15 minutes till all the veg has “sweated” and softened. Add small amount of water if required.
Add the stock liquid, stir and bring to the boil. Cover with a lid and leave on low heat for approx. 1 hour.
Mash the soup into a liquid form using a hand blender to consistency required.
Dish up with some traditional oat cakes or a wholemeal pitta bread – lush!! 😋