Simple Scottish Tattie Soup Recipe

• 份量: 4
• 准备时间: 1 hour 10 minutes
• 总时间: 1 hour 25 minutes

配料

1kg (2lb) potatoes

1 medium onion

1 large leek

2 medium carrots

25g (2tbsp) butter/oil

1.5 litres vegetable or chicken stock

Salt and white pepper

1 celery stick (optional)

步骤

Peel and chop potatoes into large cubes

Finely chop onion and celery if using

Discard the green part of the leek (or save for making stock another time) and finely dice the white part

Dice the carrots into small pieces about 1cm each

Add the butter/oil to a large pot and allow to melt

Add in the onion, leek, and celery if using and cook for 5 minutes, allowing them to “sweat” but not brown.

Put the carrots and potato in the pot and cover with the stock

Add a dash of salt and white pepper

Bring to the boil, skimming off any sort of foam/scum with a wooden spoon to get rid of as it does so. This is just the protein releasing from the vegetables but it’s nicer if you remove it rather than stir in later.

Turn down to a simmer for 1 hour

Use a masher or wooden spoon to break up some of the potatoes, but leave some large chunks as well

Season more to taste and serve!

备注

The soup will last for 3-4 days in the fridge, but you may need to add a little water when reheating as it will thicken.

It will last for up to 3 months in the freezer.

https://scottishscran.com/scottish-potato-tattie-soup-recipe/

营养

• 每份大小: 1
• 卡路里: 271
• 总脂肪: 5
• 饱和脂肪: 1
• 不饱和脂肪: 4
• 胆固醇: 2 mg
• 钠: 357 mg
• 总碳水化合物: 47 g
• 膳食纤维: 14 g
• 总糖: 13 g
• 蛋白质: 11 g