Scottish Potato Dulse Soup Recipes

SIMPLE SCOTTISH TATTIE SOUP RECIPE

Steps:

• 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!

SCOTTISH POTATO DULSE SOUP

Steps:

• Wash and chop potatoes (no need to peel them).
• Place them in a pot with 1 large handful of the dulse (red seaweed can be found near the fish section of most grocery stores and costs about $3).
• Cover with enough water to boil the potatoes without boiling away. The potato water is the stock.
• Bring to a boil, then reduce heat and simmer for about 20 minutes or until potatoes are very soft and watery.
• Add the juice of 1 lemon and pepper to taste and salt if necessary (dulse is very salty).
• It's ready to serve.