Haggis neep tattie soup recipe

Haggis Neep Tattie Soup recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Haggis Neep Tattie Soup recipe, a hearty and traditional Scottish dish that combines the flavors of haggis, neeps (turnips), and tatties (potatoes) in a delightful soup. This recipe is perfect for those seeking a taste of Scotland or looking to try something new. With its rich and savory flavors, this soup is sure to warm you up on a chilly day. Whether you're a fan of haggis or simply curious about Scottish cuisine, this recipe is a must-try.

Keywords: Haggis, Neep, Tattie, Soup, Scottish cuisine.

Haggis neep tattie soup recipe details

Haggis neep tattie soup recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

2 lb	turnip or swede
2 lb	potatoes
5 large	carrots
1 large	haggis, about 1.5 lbs
2.5 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

Instructions

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.


Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:

400 kcal