Haggis neep tattie soup recipe

Haggis Neep Tattie Soup recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Haggis neep tattie soup recipe. Read more below.

Ingredients

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.