"Soup just like my mum makes. This is a traditional Scottish soup that makes full use of leftovers, or can be cooked from fresh ingredients. I prefer it made with roast chicken leftovers. Apparently the original recipe dating back to the 1600s included prunes but not rice. I’m not quite sure where rice comes into Scottish cuisine but the recipe that most Scots would recognise these days would have rice and no prunes! The rice is supposed to be overcooked and should split and go curly. Par-boiled rice won’t work."
Serving Size: 1 (124 g)
Servings Per Recipe: 6