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Soups & StartersMeat
Fish
Desserts


 

Deveron Soup
– courtesy of Diane Ingram

Ingredients

1 carrot, grated
1 potato, diced
1 leek, sliced
1 chicken stock cube
1 dsp. Fine Scottish oatmeal
grated Scottish cheddar

Method

  • Put the diced potato into cold water for a few minutes to remove the starch
  • Put the potato into the pan with the stock cube, sliced leek and grated carrot
  • Cover with water and bring to the boil
  • Sprinkle in your oatmeal, while stirring
  • Simmer gently until all ingredients are cooked and serve with handful of cheddar




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