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Neeps and Tatties soup

A Braw Auld Scottish recipe for our foreign customers to try out, we have already put in Spiced Swede fritters and Honey-roasted swede with Chilli & Cumin in previous recipes on our web page if you would prefer to look back on those.

25g butter.
¼ tsp ground coriander.
¼ onion, chopped
½ medium-sized swede, peeled and chopped into small pieces.
1 carrot, sliced.
1 celery stick, sliced into small pieces.
140g potatoes, chopped into small pieces.
Good gratin of nutmeg.
400ml milk.
140g cooked haggis or black pudding, chopped or crumbled in to pieces.
2 tbsp double cream.
A few celery leaves torn.
1. Melt the butter in a saucepan over a low heat. Add the the coriander and the vegetables, fry for 4-5 minutes, then cover with 400ml water and bring to the boil. Cook until all the vegetables are soft - around 20 to 25 minutes.
2. Season with salt, pepper and nutmeg, then add the milk. Transfer to a blender and blitz until smooth. Check the seasoning and add a little more salt and nutmeg if you like.
3. Meanwhile, heat the cooked haggis or black pudding in a frying pan until sizzling. Serve the soup bowls and top with the haggis or black pudding, swirl with double cream and the celery.

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