¼ 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.