Best 3 Simple Scottish Tattie Soup Recipes

In the realm of hearty and comforting soups, Scottish Tattie Soup stands as a shining beacon of culinary delight. This traditional soup finds its roots in the humble kitchens of Scotland, where it is cherished for its simple yet satisfying flavors and its ability to warm the soul on even the chilliest of days. This article seeks to guide you through the process of crafting the perfect Tattie Soup, ensuring that each spoonful is a testament to the rich culinary traditions of Scotland. From selecting the right ingredients to mastering the art of creating a velvety broth, we will delve into the intricacies of this classic soup and provide you with all the necessary knowledge and inspiration to make your very own pot of this savory delight.

Check out the recipes below so you can choose the best recipe for yourself!

TATTIE SOUP

Tattie Soup image

How to make old fashioned Scottish Tattie Soup. Simple, cheap to make and very nourishing!

Provided by Nickki Thompson

Categories Soups

Time 1h45m

Number Of Ingredients 8

Ingredients

25 g Butter
1 tbsp Oil
1 Large Leek, finely chopped
1 medium onion, finely chopped
3-4 Carrots, diced into small pieces
8-10 Large potatoes, peeled and roughly cut into chunks
1.5 Litres Hot Chicken or Vegetable Stock
Salt and Pepper

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.

Nutrition Facts : Calories 427 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 13 grams fat, Fiber 6 grams fiber, Protein 24 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 179 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

NEEPS & TATTIES SOUP

Neeps & tatties soup image

Enjoy a taste of Scotland in our warming soup made with swede, potato and haggis topping. It's Burns Night in a bowl

Provided by Good Food team

Categories Soup, Starter

Time 50m

Yield 2 for lunch or 4 as a starter

Number Of Ingredients 12

Ingredients

25g butter
¼ tsp ground coriander
1 onion , chopped
½ medium-sized swede (about 200g), peeled and chopped into small pieces
1 carrot , sliced
1 celery stick , sliced into small pieces
140g potatoes , chopped into small pieces
good grating of nutmeg
400ml milk
140g cooked haggis or black pudding, chopped or crumbled into pieces
2 tbsp double cream
a few celery leaves, torn

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.

Nutrition Facts : Calories 260 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

TATTIE SOUP

Tattie Soup image

This is a traditional Scottish peasant soup, easy to make and made with the most humble and easily obtained ingredients. Traditionally a handful of finely chopped nettle tops is thrown in 10 minutes before serving but parsley would be a reasonable alternative to freshen up the soup.

Provided by Millereg

Categories One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb old potato
2 onions
2 old carrots
4 slices bacon
7 1/2 cups beef stock or 7 1/2 cups water
salt
fresh ground pepper
fresh parsley, handful,finely chopped

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.

Tips:

Use the right potatoes: Choose a starchy variety of potatoes, such as Russet or Yukon Gold, for a creamy and thick soup.
Don't overcook the potatoes: Cook the potatoes until they are tender but not mushy. Overcooked potatoes will make the soup gluey.
Use a good quality stock: Homemade stock is always best, but you can also use a good quality store-bought stock. Avoid stocks that are high in sodium.
Add in your favorite vegetables: This recipe is a great way to use up leftover vegetables. Add in whatever you have on hand, such as carrots, celery, onions, peas, or corn.
Season to taste: Don't be afraid to adjust the seasonings to your liking. Add more salt, pepper, or herbs until the soup tastes just right.

Conclusion:

Scottish tattie soup is a hearty and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can have a delicious and satisfying meal on the table in no time. So next time you are looking for a quick and easy soup recipe, give Scottish tattie soup a try. You won't be disappointed!