Black Isle Tattie Soup


1 oz (25g) butter/fat
2 lb (900g) potatoes, diced
1 large onion, chopped
2 celery stalks, chopped
2 pts (1 litre) beef stock
salt and pepper
10 fl oz (300ml) milk
1 tblsp flour
chopped parsley


1. Fry vegetables in melted butter in a large pan for about 10 minutes.
2. Add stock, salt and pepper.
3. Liquidise or mash with potato masher.
4. Blend flour with milk and add to soup to thicken.
5. Garnish with parsley before serving.

A. Holm, Ferintosh