Name: Neeps & tatties soup
Prep time: 15 min
Cook time: 15 min
Yield: 2
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Neeps & tatties soup

1. 25g butter -

2. ¼ tsp ground coriander -

3. 1 onion , chopped -

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

5. 1 carrot , sliced -

6. 1 celery stick , sliced into small pieces -

7. 140g potatoes , chopped into small pieces -

8. good grating of nutmeg -

9. 400ml milk -

10. 140g cooked haggis or black pudding, chopped or crumbled into pieces -

11. 2 tbsp double cream -

12. a few celery leaves, torn -

How to cook deliciously - Neeps & tatties soup

1. Stage

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.

2. Stage

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.

3. Stage

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.