Highlander Soup RecipeOrigin: Scottish Period: Traditional |
|
A hearty soup that originated with what a croft could grow to sustain itself. This is a slightly updated version of that original recipe, but you can still see the roots of making the most of what you had in this dish. Ingredients:
350g dried lentils or split peas 
Highlander Soup Preparation:Method:Wash the lentils or peas in plenty of water then leave to soak over night in a big bowl. The following day, drain the lentils and add to a large pan along with the bones and 1.5l water. Bring to a boil reduce to a simmer then cover and cook for 2 hours. Add the celery and carrots and continue cooking until the pulses are tender (about 40 minutes). Skim any fat from the surface of the soup and discard. Remove the bones at this point, allow to cool then chop any meat from them and return to the pot. Meanwhile, add 2 tbsp oil or butter to a pan and use to fry the onions for about 5 minutes. Sprinkle the flour over the top and mix to incorporate into the oil. Season with salt and pepper then remove a ladleful of stock from the soup and gradually add to the onion mix and stir to combine. Continue cooking in the pan until thickened then tip into the soup mixture and stir to combine. Cook the soup until thickened then serve. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Highlander Soup to your online bookmark site: 
|
|
More Scottish recipes... More Welsh recipes... More English recipes... More British recipes... More European recipes... More recipes for Soup... More recipes for Meat... More recipes for Pies and Tarts... More recipes using Beans and Pulses... More recipes for Pork... More recipes for Beef... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with beans and vegetables as primary ingredients: Baked, Stuffed Onions Beetroot Soup Ghiveci Sweet Pumpkin Salad Ardei a la Moldova Piquante Sauce Bengali Crab Curry Irish Kidney Soup Sauce Mornay Stwns Ewedu Broccoli Soup Greek Bulghur Pilaf Pumpkin Gnocci Worm Burgers Sayadeya Fish Tagen Dabcadz Patlijan Stir-fried Silverwed Roots and Wild Mushrooms Brown Rice and Sesame-fried Vegetables Wurstsalat Chorba Hamra Guatemalan Cucumber Soup Crockpot Chicken Thighs Spetzofai Kombu and Dried Daikon Salata Aswad be Zabadi Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
