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Neeps and Tatties Soup

That’s Turnip and Potato Soup to you, Yank! Scotland celebrates her best-loved poet on January 25th and in honor of Burns Night, GoodFood offers the flavours of a Scottish feast in a simple soup. We’ll admit to swapping out a haggis garnish for bacon — a far more palatable choice in our books — but found this mélange of wintry veg to be otherwise delightful. Raise a glass of whisky: this soup will truly warm the cockles of your heart!

Neeps and Tatties Soup

2 oz. butter (4 tbs.)
½ tsp. ground coriander
2 onions, chopped
14 oz. turnip(s), peeled and chopped into small pieces
2 carrots, sliced
2 celery sticks, sliced
10 oz. red or white potato, chopped into small pieces
fresh nutmeg to grate
3½ cups milk
3-4 slices bacon, cooked and crumbled
4 tbs. heavy cream
a few celery leaves, torn

Melt the butter in a large pan over medium-high heat. Add the coriander and the vegetables, sauté for 5 minutes or so, then add 3½ cups water to the pot and bring to the boil. Cover the pot, lower the heat, and simmer until the vegetables are soft, about 20-25 minutes.

Season well with salt, pepper, and freshly grated nutmeg, then add the milk. Transfer to a blender or blitz with a stick blender until smooth, then return to the pan to heat through. Check the seasoning and add a little more salt and nutmeg, if you wish.

Serve the soup in bowls and top with some of the crumbled bacon, a swirl of heavy cream, and the celery leaves.

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