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  • 300 gram small haggis
  • 1 medium sized carrot
  • 1 medium sized onion
  • 2 stalks of celery
  • 100gram of potato
  • 250 ml veg stock
  • 150ml single cream
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    Method

    • step 1

      Wash, peel, dice vegetables. Then sweat in a pot with a little butter and season with salt and pepper.
    • step 2

      Add the stock and allow to cook for 30 minutes.
    • step 3

      Add haggis by crumbling in to pot. Cook for further 15 minutes.
    • step 4

      Then blend the soup until smooth and add the cream. Simmer for another few minutes then serve.
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    Comments, questions and tips (2)

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    Overall rating

    A star rating of 5 out of 5.1 rating

    Rosko

    I had to increase the amount of stock as it was too thick. Nice plate of soup though,

    Joey_Herts

    Is the amount of stock correct for this soup? Seems very small (even with the extra cream) for 8 people.

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