NEEPS & TATTIES SOUP

Neeps & tatties soup image

Enjoy a taste of Scotland in our warming soup made with swede, potato and haggis topping. It's Burns Night in a bowl

Provided by Good Food team

Time 50m

Yield 2 for lunch or 4 as a starter

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 260 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium