Curried swede soup with crispy haggis
Try out this Scottish-inspired swede soup garnished with a crispy haggis topping – perfect for Burns Night or even if you've a little leftover haggis after the celebrations. The soup is flavoured with a little curry powder for extra warmth, and do feel free to use vegetarian haggis to make this a meat-free dish.
Ingredients
Metric
Imperial
Curried swede soup
- 1 dash of vegetable oil, or 1 knob of butter
- 1 onion, diced
- 2 garlic cloves, sliced
- 300g of swede, peeled and diced into 1cm cubes
- 1 medium potato, peeled and diced into 1cm cubes
- 1 tsp curry powder
- 700g of stock, vegetable or chicken
- cider vinegar, to taste
- salt
- freshly ground black pepper
To serve
- 2 tbsp of haggis
- 20g of butter
- 1 dash of double cream
- 2 tbsp of chopped chives
Equipment
- Hand blender
Method
Place a large pan over a medium heat with a dash of oil (or a knob of butter). Once hot, add the onion and garlic and cook for 5 minutes until soft and translucent
- 1 dash of vegetable oil, or 1 knob of butter
- 1 onion, diced
- 2 garlic cloves, sliced
Tip in the swede, potato and curry powder and cook for a further minute, stirring to coat everything in the curry powder
- 300g of swede, peeled and diced into 1cm cubes
- 1 medium potato, peeled and diced into 1cm cubes
- 1 tsp curry powder
Add the stock, bring the boil then turn down to a gentle simmer for 30 minutes. Ensure you keep the heat low as you don't want to reduce the liquid too much
- 700g of stock, vegetable or chicken
As the soup simmers away, make the crispy haggis. Place a small pan over a medium heat with the butter. Once melted, add the haggis and break it up a bit with the back of a spoon. Cover the pan with a lid as the haggis will pop and spit. Cook for a few minutes until the popping stops and you're left with little pieces of crispy haggis. Strain from the butter and leave to one side
- 20g of butter
- 2 tbsp of haggis
After half an hour, the swede should be soft. Use a hand blender to blitz into a smooth soup. Add a touch more stock or water if it looks too thick
Taste and season the soup with cider vinegar, salt and pepper
- cider vinegar, to taste
- salt
- freshly ground black pepper
Divide the soup between bowls and garnish with a drizzle of double cream, the crispy haggis, chopped chives and a final twist of black pepper
- 1 dash of double cream
- 2 tbsp of chopped chives
- freshly ground black pepper
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
