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Burns Night Soup From: Michael Taylor

Haggis, tatties and neeps create a perfect 'Burns Night' Supper.

COOKING INSTRUCTIONS

INGREDIENTS
  • 2 Garlic Cloves
  • 3 tbs Sunflower Oil
  • 2 Onions
  • ½ Turnip
  • 1kg Potatoes
  • 250g Traditional or Vegetarian Haggis
  • 1 ½ Stock
  • 12 Dumplings
  • Full Cream
  • Parsley
METHOD
  1. Chop the garlic, onions, potato and turnip, fry lightly.
  2. Add the stock and simmer until the turnip is soft.
  3. Slice the haggis, add to the soup. Add the dumplings, simmer until soft and cooked.
  4. Finish under a grill to toast the dumplings until crispy.
  5. Garnish with the parsley.