Haggis, Neeps ’n’ Tatties Soup

Name: Haggis, Neeps ’n’ Tatties Soup
Yield: Serves 6
Cuisine: British
Ingredients: 25 g butter; 2.5-3 litres vegetable stock; 500 g of haggis; 1 dram of the finest whisky (Kate says ideally the Distillery’s own Hearach Single Malt in a few years’ time!) for drinking with this soup, optional; 1 dram of the finest whisky (Kate says ideally the Distillery’s own Hearach Single Malt in a few years’ time!) for drinking with this soup, optional; 2 large onions, peeled, roughly chopped; 1 turnip (swede), peeled and chopped into chunks; 1 turnip (swede), peeled and chopped into chunks; 5 large potatoes, peeled and chopped into chunks

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This recipe is from Kate MacDougall at the Harris Gin Distillery in Tarbert, where the most delicious soups are served every day. There is always a choice of two soups and this is one of the café customers’ favourites.

Ingredients

25 g butter
2 large onions, peeled, roughly chopped
1 turnip (swede</

Europe
United Kingdom
Tarbert: Scotland
Soup
Gluten-free

Method

In a large pot, melt the butter and sweat off your onions until translucent. Add the turnip and cook for a further 5 minutes. Add your potatoes and vegetable stock and leave to boil until tender. Blend the soup, adding more stock or boiling water if needed, but the soup should remain quite thick for the haggis to sit on top of it.

Cube the haggis and fry off in a pan until crumbly in te