Angus Potato Soup Recipe
Angus Potato Soup Recipe with Potatoes, Water, Carrot, Roast Beef Bones, Tomatoes & Onions.
INGREDIENTS
10 Medium Peeled and Sliced Potatoes
4 pints (2 litres) Water
1 Large Carrot, scraped
1 lb (450g) Roast Beef Bones
2 Large Peeled Tomatoes
2 Medium Onions, peeled
METHOD
Place the Roast Beef Bones in a saucepan. Add the Water, cover and simmer for 1 hour. Uncover and add the chopped Onion, Potatoes and Tomatoes. Grate and add the Carrot. Cover and simmer for a further 1 1/2 hours. Remove Roast Beef Bones. Season to taste.
NOTE: If preferred, 2 Carrots can be used and no Tomatoes, or 4 Tomatoes and no Carrots. In Scotland the housewife simply slices and roughly chops the Carrot, when this variety of soup is wanted in a hurry.
Sometimes the Angus housewife slices and fries the Potatoes and the onions in a tablespoon of smoking hot dripping in the saucepan, before adding the bones. Enough for 6 people.
Based on the Angus Potato Soup recipe in:
Potato Recipes
Edited by Elizabeth Craig (The Potato Marketing Board 1934).
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