Simple Scottish Tattie Soup Recipes

TATTIE SOUP

Steps:

• Tip in the vegetables, give them a stir and season with salt and pepper. Cook over a low heat for 10-15 minutes or until the veg starts to soften a little. Pour in the chicken or vegetable stock, cover and simmer gently for 1/1 1/2 hours or until the vegetables are soft and the potatoes are starting to break up.
• Using a potato masher, mash everything up, but not to much - you still want some large tattie lumps. If the soup is too thick for your liking just add some water to thin it down.
• Check the seasoning and serve with fresh bread or oatcakes.

NEEPS & TATTIES SOUP

Steps:

• Melt the butter in a large saucepan over a medium heat. Add the coriander and the vegetables, fry for 4-5 mins, then cover with 400ml water and bring to the boil. Cook until all the vegetables are soft - around 20-25 mins.
• Season with salt, pepper and nutmeg, then add the milk. Transfer to a blender or blitz with a stick blender until smooth, then return to the pan to heat through. (For a really smooth consistency, push the mixture through a sieve after blending.) Check the seasoning and add a little more salt and nutmeg, if you like.
• Meanwhile, heat the cooked haggis or black pudding in a frying pan until sizzling. Serve the soup in bowls and top with the haggis or black pudding, a swirl of double cream and the celery leaves.

TATTIE SOUP

Steps:

• Peel and slice the potatoes, coarsely shred the peeled onions and carrots and cut the bacon into squares.
• Bring the water or stock to the boil in a large pan and add the vegetables and bacon.
• Cover and simmer gently for 1½ hours until the soup is thick and creamy.
• Season.
• Add the chopped nettle tops or parsley 10 minutes before serving.