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Neep and Tatte soup

Ingredients

  • 25 g 1oz butter
  • ¼ tsp ground corriander
  • 1 onion
  • ½ swede around 200g, 7oz
  • 1 carrot
  • 1 celery stick
  • 140 g 5oz potatoes
  • 1 tsp mixed spice
  • 400 ml 14 fl oz 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 and mixed spice.
  • Add the milk
  • Place in food processor and blend until smooth
  • Cook the bacon or haggis and crumble into pieces.
  • Warm the soup, add to a bowl and top with the bacon or haggis.