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Haggis, Neep & Tattie Soup
Ingredients
| 2 lb | turnip or swede |
| 2 lb | potatoes |
| 5 large | carrots |
| 1 large | haggis, about 1.5 lbs |
| 2 1/2 liter(s) | vegetable stock, Marigold Swiss Bouillon |
| 2 medium | leeks |
| 1 tsp | white pepper |
| 2 tsp | mixed herbs |
| 1 bunch(es) | fresh mint, finely chopped |
| 1 large | onion |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: 400 kcal
Peel and chop all vegetables into medium chunks.
Soften onion in small amount of olive oil or butter. Make stock in large pan. Add onion, chopped turnip and carrots and bring to the boil, reduce temperature slightly and cook for 5 minutes.
Add potatoes and leeks and cook for a further 5 minutes. Then reduce to a simmer, cook with the lid on for around 10 minutes or until vegetables are slightly undercooked.
Break up haggis onto plate and microwave for 2-3 minutes (or boil in skin for 1/2 hours). Add 3/4 of the haggis to the pan with mixed herbs and most of the fresh chopped mint (keep about half for garnish at the end), cook until the vegetables are cooked through about 5 to 10 minutes.
Allow to cool slightly then blitz with hand blender (allow to cool more if using a liquidiser). Put back into the pan stir in the 1/4 of haggis you have left with the pepper, remaining fresh mint, add salt if required, heat back up and serve hot.
Soften onion in small amount of olive oil or butter. Make stock in large pan. Add onion, chopped turnip and carrots and bring to the boil, reduce temperature slightly and cook for 5 minutes.
Add potatoes and leeks and cook for a further 5 minutes. Then reduce to a simmer, cook with the lid on for around 10 minutes or until vegetables are slightly undercooked.
Break up haggis onto plate and microwave for 2-3 minutes (or boil in skin for 1/2 hours). Add 3/4 of the haggis to the pan with mixed herbs and most of the fresh chopped mint (keep about half for garnish at the end), cook until the vegetables are cooked through about 5 to 10 minutes.
Allow to cool slightly then blitz with hand blender (allow to cool more if using a liquidiser). Put back into the pan stir in the 1/4 of haggis you have left with the pepper, remaining fresh mint, add salt if required, heat back up and serve hot.
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Comments by other users
Hi pirategolfer,
I don't know what "Haggis" is. Do you know another word for it? Maybe I know then what to look for.
greetings, hummel13
I don't know what "Haggis" is. Do you know another word for it? Maybe I know then what to look for.
greetings, hummel13
Helpful comment:
The haggis is a traditional Scottish dish memorialised as the national dish. Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments, or served with a whisky-based sauce.Haggis contains sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. These can be bought already prepared readily from supermarkets in scotland or ordered online.
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hummel13
05/11/2009 23:12 o'clock