Prep 30 mins
Cook 1 hr 30 mins
In Scotland the Harvest Festival usually takes place during September. Offerings of fruit and vegetables are placed around the church altar for a thanksgiving service that would make sure there was a good crop for the next year. Congregation members who did not grow their own vegetables or fruit bring caned goods. After the service the offerings of fresh produce and canned goods are given to those less fortunate. People take great pride in decorating the churches and often keep the best of the harvest from their own backyard crops for this festival. At the end of the service the produce items that have been left as offerings are each blessed and sent to hospitals and other institutions for the sick and needy. In addition to taking lots of our garden produce to church, my mother used to make gallons of this soup and then hand-deliver it to some residents of our village who not only were less fortunate than we were, but also were too infirm to prepare foods for themselves.
- 2 ounces unsalted butter
- 1 lb potato, peeled and finely diced
- 3 onions, finely chopped
- 4 leeks, cut into thin rings
- 1 lb carrot, peeled and cut into thin strips
- 1 small cabbage, finely shredded
- 1 small cauliflower, in small florets
- 6 -10 vegetable bouillon cubes (may substitute beef or chicken stock cubes or powdered bouillon)
- 80 fluid ounces boiling water
- salt, to taste
- freshly ground black pepper, to taste
- 2 -2 1⁄2 lbs lean lamb stew meat (optional) or 2 -2 1⁄2 lbs beef stew meat, cubed and browned
- Melt the butter in a large saucepan, place all the prepared vegetables into the pan and stir over a gentle heat to coat with the butter.
- Dissolve the stock cubes in the water and pour over the meat and vegetables.
- Add the salt and pepper and simmer gently over a low heat for 1½ hours.
- Remove the soup from the heat if not needed immediately.
- To serve, bring to the boil, check the seasoning and add more salt and/or pepper if desired.
- The soup may be liquidized or puréed and then reheated for a smoother texture, if preferred.
Yum, Yum, Yummy! The hardest part of this soup was cutting all of the veggies. (which means it was VERY easy to prepare.) I can't wait for it to get colder outside. When it does I will have to make this AT LEAST once a week. Thanks for a great recipe!
This is a wonderful soup. Filling, hearty and full of flavor. I do have to warn you - this makes a massive amount of soup, so have a HUGE stockpot ready to cook this in. I left out the optional meat and I didn't miss it. This is a great combination of vegetables and makes a delicious broth. Reminds me of something my great-grandmother used to make when I was a child. I thought the description for this recipe was especially charming...thanks for sharing this family treasure.
Thanks so much for the narrative along with the recipe. My gran and great-grannie were from Caithness and these are some of the tastes of my childhood. An impoverished childhood for mum has left her disliking lamb (which reminds her of endless mutton as a child), so i use half beef and half lamb in this recipe -- the nicest of both tastes.