Neeps & Tatties Soup!

Neeps and tatties are a classic Scottish dish – the ‘neeps’ means swede or turnip and the ‘tatties’ refer to potatoes!

Ingredients

• 25g butter
• ¼ tsp ground coriander
• 1 onion, chopped
• ½ medium sized swede(about 200g), peeled and chopped into small pieces
• 1  carrot sliced
• 1  celery sliced into small pieces
• 140g potatoes, chopped into small pieces
• good grating of nutmeg 
• 400ml milk
• 140g cooked haggis or black pudding, chopped or crumbled into pieces
• 2 tbsp Langage Farm Double Cream or Clotted Cream
• a few celery leaves, torn

Method

• STEP 1Melt 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.
• STEP 2Season 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.
• STEP 3Meanwhile, 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.