Ingredients

	FOR THE STOCK
	Beef Bones
	6 quarts Water
	2 ea chopped Carrots
	1 ea chopped Turnip
	1 stalk chopped Celery
	1 ea chopped Yellow Onions
	1 tsp Salt
	1/2 tsp Black pepper
	FOR THE SOUP
	6 ea large quartered Potatoes
	1 ea chopped fine Leek
	2 ea chopped fine Yellow Onions
	1 ea in chunks Rutabaga
	2 stalks chopped Celery
	To taste Salt and Pepper
	6 ea chopped Carrots
	2 tbsp Butter unsalted
	To garnish Parsley - fresh

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Tattie Soup

Name: Tattie Soup
Cuisine: British
Ingredients: Beef Bones; Water: 6 quarts; Carrots: 2 ea chopped; Turnip: 1 ea chopped; Celery: 1 stalk chopped; Yellow Onions: 1 ea chopped; Salt: 1 tsp; Black pepper: 1/2 tsp; Potatoes: 6 ea large quartered; Leek: 1 ea chopped fine; Yellow Onions: 2 ea chopped fine; Rutabaga: 1 ea in chunks; Celery: 2 stalks chopped; Salt and Pepper: To taste; Carrots: 6 ea chopped; Butter unsalted: 2 tbsp; Parsley - fresh: To garnish

Features:

Cuisine:

British

Medium

Ingredients

FOR THE STOCK
Beef Bones
6 quarts Water
2 ea chopped Carrots
1 ea chopped Turnip
1 stalk chopped Celery
1 ea chopped Yellow Onions
1 tsp Salt
1/2 tsp Black pepper
FOR THE SOUP
6 ea large quartered Potatoes
1 ea chopped fine Leek
2 ea chopped fine Yellow Onions
1 ea in chunks Rutabaga
2 stalks chopped Celery
To taste Salt and Pepper
6 ea chopped Carrots
2 tbsp Butter unsalted
To garnish Parsley - fresh

Directions

Tattie soup has been a staple in my life for 60 years beginning with my Grandma’s version on my visits to Portgordon and later with my mothers version served frequently as we were not well off and it was a great hearty meal. Still today we make it at home as a winter warmer that can’t be beat. There are many variations on Tattie soup depending on what root vegetables are readily available and inexpensive. This is my version and I have tried to stay as close as possible to Grandma’s version which of course was never written down.

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Steps

1 Done	TO MAKE THE STOCK It is easy to make soup stock though a little messy and time intense. Place the water in a large stock pot and bring to a boil. Add the stock vegetables and simmer for 3 hour. From time to time skim off the scum that will come to the top.
2 Done	Remove from the heat and with a slotted spoon remove the bones and the stock vegetables and discard. Transfer the stock to another stock pot or large bowl, sieving the stock to remove any remaining solids.
3 Done	TO MAKE THE SOUP Prepare the vegetables by peeling, washing and chopping the potatoes, celery, onion carrots, rutabaga and leek.
4 Done	Melt the butter in a saucepan over a low heat.
5 Done	Sauté the onion until it goes yellow brown and soft.
6 Done	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.
7 Done	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. Test to see if done by forking the potatoes and carrots. They should be quite soft but not mushy.
8 Done	Gently mash the mixture, leaving a few lumps of potato and carrot.
9 Done	Serve and garnish with the parsley or chives and enjoy the tattie soup with your favorite bread.