Burns Night in a owl
Capture the flavours of the Scottish feast in this simple soup
Neeps & tatties soup
For the full effect, raise a glass of whisky and toast the haggis in honour of poet Robert Burns!
Serves 2 for lunch or 4 as a starter Prep 15 mins Cook 35 mins £ 3.40 per serving 260 kcals, 15g fat, 7g sat. fat, 9g sugar
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 a 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
1 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 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 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.