This quick and easy tattie and leek soup is the perfect way to use up all those leftover Christmas vegetables in the few post-Christmas days where spending more than half an hour in the kitchen is too much to ask. The recipe is taken from The William Shearer Tattie Bible by Liz Ashworth, which offers a myriad of potato recipes, from the traditional Scottish tattie scones and stovies to recipes from further afield like patatas bravas and Norwegian potato pie.
Twenty-minute tattie and leek soup from The William Shearer Tattie Bible by Liz Ashworth
Invented coming in late from a frosty shopping trip. My lunch guest Jim and I emptied the pan – the sign of a good soup!
85g (3oz) leeks, finely chopped
45g (1½oz) onion, chopped
85g (3oz) carrot, finely grated
175g (6oz) potato, grated (F/AR/W)
2.5cm (1in.) root ginger, peeled and chopped
750ml (1¼pt) stock or water
Sea salt and ground black pepper
Put the vegetables and ginger into a deep pan, add the water or stock and boil. Cover, lower the heat to simmer for 20 minutes. Ladle a third of the soup into a bowl and blitz smooth. Return to the pan, season to taste and re-heat. Serve hot with oatcakes.