Neeps & tatties soup

burns night recipes potato scottish soup starter swede winter

N/A

2 for lunch or 4 as a starter

Source

Ingredients

25g butter

¼ tsp ground coriander

1 onion , chopped

½ medium-sized swede (about 200g), peeled and chopped into small pieces

1 carrot , sliced

1 celery stick , sliced into small pieces

140g potatoes , chopped into small pieces

good grating of nutmeg

400ml milk

140g cooked haggis or black pudding, chopped or crumbled into pieces

2 tbsp double cream

a few celery leaves, torn

Method

Melt the butter in a large saucepan over a medium heat. Add the coriander and the vegetables, fry for 4-5 mins, then cover with 400ml water and bring to the boil. Cook until all the vegetables are soft – around 20-25 mins.

Season with salt, pepper and nutmeg, then add the milk. Transfer to a blender or blitz with a stick blender until smooth, then return to the pan to heat through. (For a really smooth consistency, push the mixture through a sieve after blending.) Check the seasoning and add a little more salt and nutmeg, if you like.

Meanwhile, heat the cooked haggis or black pudding in a frying pan until sizzling. Serve the soup in bowls and top with the haggis or black pudding, a swirl of double cream and the celery leaves.