Neeps and tatties soup with mini haggises
Produce numbers listed after each ingredient below
Ingredients (serves four)
- 1 swede 3277
- 1 large carrot 3063
- 700g potato (peeled and roughly diced) 3217
- 2 small onions 3190
- 60g salted butter 6302
- 1½L vegetable stock
- 3 sprigs of thyme 3941
- 3tbsp honey
- 1 shot of Scotch whisky
- 1 pinch of freshly ground nutmeg 5136
- 2tsp Sel de Guerande (salt) 5190
- 1tsp freshly ground black peppercorns (Kerala) 5102
- 1 haggis
- 25g salted butter 6302
- a handful of torn flat-leaf parsley 3931
- 200ml Greek extra virgin olive oil 8615
- rock chives (growing) 3623 or (cut) 3469
- Peel and roughly chop the swede, potatoes, carrot and onions, combining in a medium sized pan with the butter and sweat off until the vegetables start to caramelise.
- Stir in the thyme and honey, followed by the vegetable stock, and cook for approximately one hour.
- While the soup is cooking, prepare the mini haggises by opening a raw haggis, breaking it up and rolling into 20-30g balls. Individually wrap the balls in clingfilm ensuring that no water can get inside and boil for 20 minutes.
- Once the haggises are cooked, transfer to the fridge to cool.
- Once an hour has passed, transfer the soup to a blender or alternatively blend with a stem blender. Add the nutmeg and seasoning whilst blending, followed by the shot of Scotch whisky. Pass through a fine strainer for a smooth soup, tasting in case more seasoning (or whisky!) is needed.
- To finish the mini haggises, heat a small frying pan and add the butter followed by the unwrapped haggises. Cook until well-browned.
- For the garnish, blend the parsley and the olive oil together until emulsified. Strain and transfer to a squeezy bottle for ease of serving.
- To serve, ladle some of the soup into a generously sized bowl, adding three of the mini haggises into the centre. Drizzle over some of the parsley oil around the haggises and finish with some snipped rock chives.