burns night in a bowl

 

Burns Night: 25th January

Miriam Nice captures the flavours of a Scottish feast in this simple soup

Neeps & tatties soup

For the full effect, raise a glass of whisky and toast the haggis in honour of poet Robert Burns

Easy without the garnish

serves 2 for lunch or 4 as a starter, prep 15 mins cook 35 mins

25g/1oz butter
¼ tsp ground coriander
1 onion, chopped
½ medium-sized swede (about 200g/7oz), peeled and chopped into small pieces
1 carrot, sliced
1 celery stick, sliced into small pieces
140g/5oz potatoes, chopped into small pieces
good grating of nutmeg
400ml/14fl oz milk
140g/5oz cooked haggis or black pudding, chopped or crumbled into pieces
2 tbsp double cream
a few celery leaves, torn

Melt the butter in a large saucepan over a medium heat. Add the coriander and the vegetables, fry for 4-5 mins, then cover with 400ml water and bring to the boil. Cook until all the vegetables are soft - around 20-25 mins.

Season with salt, pepper and nutmeg, then add the milk. Transfer to a blender or blitz with a stick blender until smooth, then return to the pan to heat through. (For a really smooth consistency, push the mixture through a sieve after blending.) Check the seasoning and add a little more salt and nutmeg, if you like.

Meanwhile, heat the cooked haggis or black pudding in a frying pan until sizzling. Serve the soup in bowls and top with the haggis or black pudding, a swirl of double cream and the celery leaves.

per serving 260 kcals, fat 15g, saturates 7g, carbs 22g, sugars 9g, fibre 3g, protein 9g, salt 1g

BBC Good Food January 2016