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Thursday, 5 March 2009

Potato Soup Largo East Neuk of Fife Scotland

Potato Soup from Largo, East Neuk of Fife, Scotland. There is a long history of fine quality seed potatoes as well as 'earlies' in this area along the coast of Fife. Further inland, sheep produce excellent mutton which combines with the potatoes in this substantial peasant style broth.

1 Ib neck of mutton (Half kg)
4 pt water (2 Litres)
4 oz finely chopped carrots (125 g)
1 and a quarter lb finely chopped onions (625 g)
1 and a half lb sliced potatoes (750 g)
Salt and pepper
Garnish - Chopped parsley

Put the mutton in a pan with water. Bring to the boil and skim.
Add carrots and onions, season with salt and pepper and simmer for 2 hours.
Add the potatoes 30 minutes before the end.
Lift out meat, remove bones and any excess fat.
Chop up finely and return to the soup.
Check seasoning and serve garnished with parsley. Scottish Cooking.

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