Haggis neep tattie soup recipe
Haggis Neep Tattie Soup recipe
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||turnip or swede|
||haggis, about 1.5 lbs|
||vegetable stock, Marigold Swiss Bouillon|
||fresh mint, finely chopped|
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.
Grade of difficulty:
Calories per portion:
Reference: Haggis neep tattie soup recipe
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