Neep and Tatte soup
Ingredients
  • 25 g 1oz butter
  • ¼ tsp ground corriander
  • 1 onion
  • ½ swede around 200g, 7oz
  • 1 carrot
  • 1 celery stick
  • 140 g 5oz potatoes
  • 1 tsp mixed spice
  • 400 ml 14 fl oz milk
  • chopped cooked bacon or haggis
  • 2 tbsp double cream
  • 400 ml water
Instructions
  1. Peel and chop the vegetables into small pieces
  2. Melt the butter in a pan, add the vegetables and fry for around five minutes
  3. Add the water, bring to the boil and simmer for around 20 minutes until the vegetables are soft
  4. Season with salt, pepper and mixed spice.
  5. Add the milk
  6. Place in food processor and blend until smooth
  7. Cook the bacon or haggis and crumble into pieces.
  8. Warm the soup, add to a bowl and top with the bacon or haggis.