Scottish Harvest Festival Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 2 ounces unsalted butter
• 1 lb potato, peeled and finely diced
• 3 onions, finely chopped
• 4 leeks, cut into thin rings
• 1 lb carrot, peeled and cut into thin strips
• 1 small cabbage, finely shredded
• 1 small cauliflower, in small florets
• 6 -10 vegetable bouillon cubes (may substitute beef or chicken stock cubes or powdered bouillon)
• 80 fluid ounces boiling water
• salt, to taste
• freshly ground black pepper, to taste
• 2 -2 1/2 lbs lean lamb stew meat (optional) or 2 -2 1/2 lbs beef stew meat, cubed and browned

Recipe

• 1 melt the butter in a large saucepan, place all the prepared vegetables into the pan and stir over a gentle heat to coat with the butter.
• 2 dissolve the stock cubes in the water and pour over the meat and vegetables.
• 3 add the salt and pepper and simmer gently over a low heat for 1â½ hours.
• 4 remove the soup from the heat if not needed immediately.
• 5 to serve, bring to the boil, check the seasoning and add more salt and/or pepper if desired.
• 6 the soup may be liquidized or purã©ed and then reheated for a smoother texture, if preferred.