Starter Soup

Cream of Pea Soup with Haggis Croutons

10 minutes prep, 30 minutes cook

Serves 6

Ingredients

For the soup:

30g butter

1 small onion, peeled and finely chopped

1 small leek, white part only, washed and chopped

1 stick celery, finely chopped

1.5 litres chicken or vegetable stock

150ml double cream

Sea salt and black pepper

750g frozen peas

1 tsp thyme leaves, finely chopped

For the haggis croutons:

200g haggis, skin removed and cut into crouton size pieces

55g plain flour

1 free-range egg, beaten

100g breadcrumbs

50ml vegetable or rapeseed oil for deep frying

Method

Melt the butter in a large heavy-based saucepan. Add the onion, leek and celery and cook gently until the onion is soft, then 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, bring to the boil and cook for a further 5 minutes or until the peas are just tender. Be careful not to overcook them. 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 fry 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.