Neep and Tattie soup
This is a delicious and warming soup make from root vegetables. Perfect for the winter.
Servings: 4 people
Equipment
- Sharp knife
- Chopping board
- potato peeler
- Measuring Jug
- Measuring scales
- Large pan
- Food Processor
Ingredients
- 25 g butter
- ¼ tsp ground corriander
- 1 onion
- ½ swede around 200g, 7oz
- 1 carrot
- 1 celery stick
- 140 g potatoes
- 1 tsp mixed spice
- 400 ml milk
- chopped cooked bacon or haggis
- 2 tbsp double cream
- 400 ml water
Instructions
- Peel and chop the vegetables into small pieces
- Melt the butter in a pan, add the vegetables and fry for around five minutes
- Add the water, bring to the boil and simmer for around 20 minutes until the vegetables are soft
- Season with salt, pepper, coriander and mixed spice.
- Place in food processor and blend until smooth
- Put the blended vegetables back into the pan and add the milk.
- Cook the bacon or haggis and crumble into pieces.
- Warm the soup and stir in the double cream
- Add to a bowl and top with the bacon or haggis.
Notes
You can use crumbled haggis instead of chopped bacon. Serve with crusy bread