This tattie soup recipe is cheap to make and really filling. The secret to a good thick tattie soup is preparation and the use of a good base stock, though modern cooks may prefer to use stock cubes bought from the supermarket.

The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence describes how mutton stock would have traditionally been used for tattie soup but her tattie soup recipes now suggest the use of chicken stock which is more readily available. Sue Lawrence also suggests adding a handful of chopped young nettle leaves a few minutes before serving. If nettles are not available then Sue uses chopped chives or parsley for the garnish of her tattie soup recipe.

For those who would prefer to cook a traditional Scottish tattie soup recipe then Scottishrecipes will start by explaining how to make stock from bones.

Ingredients For Soup Stock

Bones.
Water.
Seasoning of salt and pepper.
Two chopped carrots.
A chopped turnip.
A chopped onion and celery stick.

How To Make Soup Stock

It is easy to make soup stock though a little messy and time intense. Many cooks use left over carcasses from chicken or joints such as lamb or in olden days beef. Others use raw bones from the butcher. Whichever is used place the bones in a large saucepan and cover with water. Add the seasoning and bring to the boil and then simmer. During this time skim off the fatty scum and discard.

After about three hours add the finely chopped vegetables and simmer for another two hours. Still keep skimming off the fat that rises to the surface of the pan.

Remove from the heat and sieve the liquid into a new pan. Throw out the bones and vegetables. Please don't be tempted to keep the veg for future soup, it will be tasteless because all the goodness is now in your soup stock.

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How To Make Tattie Soup

Now that you have your basic soup stock scottishrecipes.co.uk will guide you through how to make tattie soup. Do use the best ingredients you can afford for a really tasty tattie soup. Good quality potatoes and other vegetables are a must. Other names for tattie soup are potato soup or tatty soup.

Ingredients For Tattie Soup

Four large chopped and quartered tatties.
One finely chopped leek.
One finely chopped onion.
Two stalks of finely chopped celery.
About 200mls of milk.
50g of butter.
Seasoning of salt, pepper, a bay leaf and fresh parsley for the garnish.

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Potato Soup

Prepare the vegetables by peeling, washing and chopping the potatoes, celery, onion and leek.

Melt the butter in a saucepan over a low heat.

Sauté the onion until it goes yellow brown and soft.

Add the other vegetables, including the potatoes, and place the lid over the pan and continue to sauté the veg over a low heat for about ten minutes to soften them.

Add the stock, seasoning and bay leaf. Bring gently to the boil then reduce the heat to simmer for about an hour. Remove the bay leaf.

Add the milk and if needed another 50g or 100g of butter depending on your preference. Turn up the heat but not enough to boil, just enough of a temperature to warm back up the soup mixture.

Serve and garnish with the parsley and enjoy the Scottish tattie soup with your favourite bread.

Maw Broon's Tattie Soup

The Book Maw Broon's Cookbook has another traditional Scottish tattie soup recipe much like the scottishrecipes.co.uk tattie soup recipe. The Maw Broon’s tattie soup recipe suggests adding two grated carrots. Buy Maw Broon's Cookbook at a discounted price and with free delivery available.

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