1 h
cooking time
Intermediate
6
Servings
Preparation
- 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.
Tip!
- 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.
Ingredients
Product Ingredients
Ingredients List
For the soup:
30
g
butter
1
small onion, peeled and finely chopped
1
small leek, white only part, washed and chopped
1
stick celery, finely chopped
1.5
litres
chicken or vegetable stock
Sea salt and black pepper
150
ml
double cream
750
g
frozen peas
1
teaspoon
thyme leaves, finely chopped
For the haggis croutons:
200
g
haggis, skin removed and cut into crouton size pieces
55
g
plain flour
1
egg, beaten
100
g
breadcrumbs
50
ml
Vegetable or rapeseed oil for deep frying
