For the soup:
small onion, peeled and finely chopped
small leek, white only part, washed and chopped
stick celery, finely chopped
chicken or vegetable stock
Sea salt and black pepper
thyme leaves, finely chopped
For the haggis croutons:
haggis, skin removed and cut into crouton size pieces
Vegetable or rapeseed oil for deep frying
- Melt the butter in a large heavy based saucepan; add the onion, leek and celery and cook gently until the onion is soft, season with sea salt and black pepper.
- Stir in the stock and cream. Bring the soup to a simmer and cook for approximately 5 - 8 minutes until the vegetables are cooked.
- Add the peas and thyme and bring to the boil and cook for a further 5 minutes or until the peas are just tender. Do not overcook the peas.
- Remove from the heat and blend the soup until smooth, season to taste with sea salt and black pepper.
- To make the haggis croutons, toss the haggis in flour and then dip in the beaten egg and into the breadcrumbs until evenly coated. Place the croutons in the fridge until ready to use.
- Heat the oil to 180°c and deep dry the haggis croutons until golden and cooked, approximately 3 minutes, remove and drain well on kitchen paper.
- Serve the pea soup with the haggis croutons on top.
If you do not want to make the croutons you could serve with just a small spoonful of cooked haggis in the centre of the soup. Also vegetarian haggis could be used instead.
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Info per serving
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.