Scottish Harvest Festival Soup
- Reviews 3
Ready In: 2 hrs
Serves: 12
Ingredients
- 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
Directions
- 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.
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