BURNS NIGHT HAGGIS NEEPS AND TATTIES SOUP

Serves 2

25g butter

ΒΌ tsp ground coriander

1 onion chopped

Approx. 200g swede peeled and chopped into small pieces.

1 carrot sliced

1 celery stick sliced

160g potatoes peeled and chopped into small pieces

Good grating of nutmeg

400ml chicken stock

400ml of full milk

140g/5oz cooked haggis or black pudding crumbled into pieces

2 tbsp double cream

Melt butter in large pan over a medium heat. Add the coriander and vegetables, fry for 4-5 mins then cover with chicken stock and bring to the boil. Cook until the vegetables are soft (15mins approx.)

Season with salt, prepper and nutmeg then add milk. Transfer to a blender or blitz with a hand held blender until smooth then return to the pan, check seasoning. Heat the cooked haggis or black pudding in a small pan until sizzling.

Serve the soup in a bowl swirl a teaspoon of cream then add a teaspoon of the haggis/black pudding.

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