- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ¼ tsp ground coriander
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- ½ medium-sized swede (about 200g), peeled and chopped into small pieces
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 1 carrot, sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 celery stick, sliced into small pieces
- 140g potatoes, chopped into small pieces
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- good grating of nutmeg
One of the most useful of spices for both sweet and savoury…
- 400ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 140g cooked haggis or black pudding, chopped or crumbled into pieces
A traditional Scottish dish most people either love or hate, given its unique list of…
- 2 tbsp double cream
- a few celery leaves, torn
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
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.