Best Scottish Harvest Festival Soup Recipes

SCOTTISH OXTAIL SOUP

Scottish Oxtail Soup image

You won't find this one in the Campbell's Soup section of your local grocery store! When I was a child, this was a family favourite and my mother made it fairly often. Nowadays, oxtails are becoming increasingly hard to find, although you might get some from an old-fashioned butcher or meat market. Therefore, some folks now substitute inexpensive cuts of bone-in beef. Here, in the metropolitan Washington, DC area, I can occasionally get oxtails from the meat department at some of the Giant Food supermarkets. In my opinion, it is well worth the hunt for oxtails, because the taste is very distinctive and different than any beef soup.

Provided by Millereg

Categories Lunch/Snacks

Time 2h50m

Yield 40 ounces, approximately, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 oxtail, cut into pieces, surplus fat removed
2 onions, chopped (I recommend sweet onions)
1 large carrot, chopped
2 stalks celery, chopped
1 ounce butter (or meat dripping)
36 ounces beef stock
4 ounces tomato juice
1 tablespoon plain flour
3 tablespoons port wine
1 bay leaf
3 sprigs thyme
4 sprigs parsley (including stalks)
1 stalk celery, with leaves
2 whole green onions

Steps:

To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth.
Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag.
(Equivalent dry herbs may be substituted).
Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned.
Remove from heat.
Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag.
Bring to the boil, and then transfer to a crockpot and cook on high for 1½- 2 hours (or longer if necessary) until the meat is tender.
Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan.
Bring to the boil.
Puree.
Mix the flour and port together and add to the soup.
Simmer for 5 minutes before serving.

Nutrition Facts : Calories 134.8, Fat 6.5, SaturatedFat 4, Cholesterol 15.2, Sodium 991.1, Carbohydrate 12.9, Fiber 2.2, Sugar 5.8, Protein 4.4

SCOTTISH HARVEST FESTIVAL SOUP

Scottish Harvest Festival Soup image

In Scotland the Harvest Festival usually takes place during September. Offerings of fruit and vegetables are placed around the church altar for a thanksgiving service that would make sure there was a good crop for the next year. Congregation members who did not grow their own vegetables or fruit bring caned goods. After the service the offerings of fresh produce and canned goods are given to those less fortunate. People take great pride in decorating the churches and often keep the best of the harvest from their own backyard crops for this festival. At the end of the service the produce items that have been left as offerings are each blessed and sent to hospitals and other institutions for the sick and needy. In addition to taking lots of our garden produce to church, my mother used to make gallons of this soup and then hand-deliver it to some residents of our village who not only were less fortunate than we were, but also were too infirm to prepare foods for themselves.

Provided by Millereg

Categories One Dish Meal

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.
Dissolve the stock cubes in the water and pour over the meat and vegetables.
Add the salt and pepper and simmer gently over a low heat for 1½ hours.
Remove the soup from the heat if not needed immediately.
To serve, bring to the boil, check the seasoning and add more salt and/or pepper if desired.
The soup may be liquidized or puréed and then reheated for a smoother texture, if preferred.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #lunch #main-dish #soups-stews #eggs-dairy #vegetables #easy #european #potluck #diabetic #dinner-party #fall #heirloom-historical #holiday-event #scottish #grains #stove-top #dietary #gifts #one-dish-meal #seasonal #comfort-food #inexpensive #pasta-rice-and-grains #cauliflower #taste-mood #to-go #equipment #number-of-servings #4-hours-or-less