Directions
Ingredients
For the stock
- Beef Bones
- 6 qts Water
- 2 ea Carrot - chopped
- 1 ea Turnip - chopped
- 1 stk Celery Stick, sliced
- 1 ea Onion, chopped
- 1 tsp Salt
- 1/2 tsp Black Pepper
To make the soup
- 6 ea Potatoes - large peeled and quartered
- 1 ea Leeks choppped
- 2 ea Onion, chopped
- 1 ea Rutabaga - Peeled and in chunks
- 2 stk Celery, small dice
- Salt and Pepper to taste
- 6 ea Carrot - chopped
- 2 tbsp Butter unsalted
- Fresh flat leaf parsley, chopped To garnish
Instructions
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.
- 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.
To make the soup
- Prepare the vegetables by peeling, washing and chopping the potatoes, celery, onion carrots, rutabaga 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. Test to see if done by forking the potatoes and carrots. They should be quite soft but not mushy.
- Gently mash the mixture, leaving a few lumps of potato and carrot.
- Serve and garnish with the parsley or chives and enjoy the tattie soup with your favorite bread.
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