Neeps and tatties soup with haggis croutons
By: Sue Lawrence From: Good Food Live
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Neeps and tatties soup with haggis croutons
- Prep time:
- 20 mins
- Cook time:
- 35 mins
- Serves:
- 2
Neeps and tatties make a glorious soup to top with haggis croutons in this super soup recipe from Sue Lawrence
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Ingredients
Method
1. Set the oven to 180°C/gas 4. Slice the French stick and place the slices on to a baking sheet. Brush lightly with oil. Bake in medium oven for about 10 minutes or until golden.2. Heat a small haggis according to butcher's instructions, and then place a small scoop onto each crouton.
3. Bring the stock to the boil in a large saucepan then add the vegetables and season with salt and freshly ground black pepper. Once at boiling point, lower to a simmer, cover and cook for about 25 minutes or until the vegetables are tender. Transfer to a blender and liquidise. Check the seasoning.
4. Ladle into warm bowls and top with a couple of haggis croutons to serve.
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