Shetland Tattie Soup

Name: Shetland Tattie Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Scottish
Ingredients: 750 g floury tatties (potatoes); 1.2 l reestit mutton broth; 200 g cooked reestit mutton; 200 g Carrots; 150 g neeps (swede); 1 piece brown onion; 1 piece leek; 0.5 tsp Black pepper; 1 tbsp Fresh parsley

A warming, hearty Shetland soup made by simmering floury tatties, root vegetables, and savoury cured mutton broth until thick and comforting.

🇬🇧United Kingdom· Orkney and Shetland

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

750 g floury tatties (potatoes) — peeled and roughly chopped, such as Maris Piper or Kerr's Pinks
1¼ l reestit mutton broth — cooking liquid from boiled salted mutton, or rich lamb stock
200 g cooked reestit mutton — shredded or diced
200 g Carrots — peeled and diced
150 g neeps (swede) — peeled and finely diced
1 piece brown onion — finely chopped
1 piece leek — washed and finely sliced
½ tsp Black pepper — freshly ground
1 tbsp Fresh parsley — finely chopped

Equipment

•large soup pot
•wooden spoon
•vegetable peeler
•chopping board
•ladle

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 12 g
carbs: 38 g
fibre: 6 g
protein: 18 g
calories: 340 kcal

Instructions

1
Pour the mutton stock into a large soup pot and place it over medium heat on the hob.
2
Add the chopped onion, carrots, and diced neeps (swede) to the warming stock.
3
Bring the stock to a gentle boil, then lower the heat to maintain a steady simmer.
4
Add the cut tatties (potatoes) and sliced leek into the pot.
5
Stir in the shredded cooked mutton and season with the cracked black pepper.
6
Cover the pot with a lid and simmer gently for 35 minutes until the vegetables are soft.
7
Crush several soft potato chunks against the pot side using a wooden spoon to thicken the soup.
8
Taste the broth carefully for seasoning, adding extra salt only if needed.
9
Ladle the steaming soup into deep bowls and scatter with chopped parsley.

Chef's tips

Floury potatoes naturally break down during cooking to create the signature thick body of this island soup without requiring flour. If using authentic reestit mutton stock, taste before adding any salt, as the cured meat stock is already quite salty.