Leek and tattie soup with bells on

    1 hour 30 min

    This is a tried and tested Scottish winter warmer with added bulk! Puree all or part of the vegetables for a thick soup.


    Sutherland, Scotland, UK
    1 person made this

    Serves: 4 

    • 2 leeks
    • 2 potatoes
    • 2 carrots
    • knob butter (or oil if vegan)
    • 1 glass red wine, for sipping
    • 1.8L (3 pints) chicken (or veg stock if vegan)
    • 1 tablespoon pearl barley (washed)
    • 70g cooked macaroni
    • salt and pepper to taste
    • herbs to taste

    Prep:30min  ›  Cook:55min  ›  Extra time:5min  ›  Ready in:1hr30min 

    1. Trim all the veg and cut or slice as you please.
    2. Chuck all the veg in a large pan, sling in the butter or oil and gently cook for 10 minutes. Stir occasionally while sipping the wine.
    3. Add the stock, bring to almost a boil; turn down the heat, simmer for about 20 minutes, and continue sipping your wine.
    4. This stage optional, remove half the veg and liquidise the remainder (assuming you have an electric hand whisk, if you haven't, I suggest you invest in one soon.)
    5. Return the set aside veg, increase heat, add the barley and cook a further 20 minutes. Finally add the pasta and seasoning.


    Save money - grow your own leeks and potatoes.

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