The Hungry {Romance} Writer: Neeps & Tatties Soup

I can’t believe it’s January! Although this is one of my favorite months of the year, this year will be different–like it will be for everyone else in the world. And one of the things that will change is that I’ll have to host a Burns Supper for my family alone, hopefully before the kids return to college.

For those unfamiliar with this Scottish event, it’s a supper shared with friends to celebrate the birthday of Robert Burns, the National Poet of Scotland and author of Auld Lang Syne (which was a poem before it became a song). Like many famous authors, he had a long, colorful career that included many political commentaries not always appreciated by the elite of the day. But one of the things he’s most famous for is writing and revising Scottish myths and legends in both English and the Scottish Gaelic, thereby making these works available to all.

Burns Suppers are normally held on January 25 in honor of his birthday and is one of the most important Scottish national holidays. It’s a day of traditional Scottish food where guests take turns raising glasses of whiskey to toast the bard of Scotland, often citing famous lines and quotes from Burns’ works. So in honor of his birthday, this month I will be offering some of my favorite recipes with the hope that someday soon we can all celebrate all of our birthdays with friends and family. In the meantime, may you all stay happy and healthy!

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Neeps & Tatties Soup

Course Soup

Keyword Winter Soup

Prep Time 30 minutes

Servings 8

Calories 275 kcal

Ingredients

• 5 medium potatoes
• 3 Carrots
• 2 Rutabagas (or parsnips)
• 2 Leeks
• 2 cups whole milk
• 4 cups chicken Broth
• 1 teaspoon Oregano
• 1 teaspoon Rosemary
• 1 teaspoon Basil
• 1 teaspoon Thyme
• 1 teaspoon Salt
• ½ teaspoon Pepper

Instructions

1. Cut off the roots and green leaves of the leeks and wash them really, really well. Then cut them in very thin slices.

2. Wash, peel, and slice the carrots into a bite-sized dice. Do the same with the potatoes and rutabagas. If you don't like rutabagas, you can also substitute parsnips–just peel, core and dice.

3. In a large stockpot over medium heat, heat the oil and saute the leeks for about 10 minutes, until soft and fragrant. Then add the broth and stir.

4. Stir in the onions, potatoes, and rutabagas. Now stir in all the spices and seasonings. Bring to boil and reduce to simmer. Cover and simmer for 40 minutes, or until all the veggies are soft.

5. Now, using your immersion blender, blend the soup with a few short bursts. You don't want to blend the entire soup pot–you want it chunky. But Blend enough to the broth is thicker. Then stir in the milk and bring back to a low simmer. Season with salt and pepper if necessary and serve immediately.