1、Neeps and tatties soup

Enjoy a taste of Scotland in our warming soup with swede, potato and haggis topping. It's Burns Night in a bowl

Neeps and tatties soup recipe

Ingredients

  • 25g butter
  • ¼ tsp ground coriander
  • 1 onion, chopped
  • ½ medium-sized swede (about 200g), peeled and chopped into small pieces
  • 1 carrot, sliced
  • 1 celery stick, sliced into small pieces
  • 140g potatoes, chopped into small pieces
  • good grating of nutmeg
  • 400ml milk
  • 140g cooked haggis or black pudding, chopped or crumbled into pieces
  • 2 tbsp double cream
  • a few celery leaves, torn

Method

Add the coriander and the vegetables, fry for 4-5 mins, then cover with 400ml water and bring to the boil. Cook until all the vegetables are soft – around 20-25 mins.
  • Season with salt, pepper and 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. (For a really smooth consistency, push the mixture through a sieve after blending.) Check the seasoning and add a little more salt and nutmeg, if you like.
  • Meanwhile, heat the cooked haggis or black pudding in a frying pan until sizzling. Serve the soup in bowls and top with the haggis or black pudding, a swirl of double cream and the celery leaves.

  • https://www.truecookbook.com/recipe/neeps-and-tatties-soup-8980/

    2、Beef and Barley Soup I

    Prep 20 m; Cook 8 h; Ready In 8 h 20 m;
    "We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup.It's perfect when you do not have a lot of time.Since you can get soup bones that contain little fat, this soup is nearly fat-free.When the soup is cooled there is no visible fat at the surface."
    Beef and Barley Soup I recipe

    Ingredients

    Method

    1. Place beef bones in a large size slow cooker.Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic.Fill slow cooker within 2 inches ofthe top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
    2. Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
    3. Remove and discard onion, bouquets garnis, celery, and parsley.
    4. Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

    3、Carrot Chile and Cilantro Soup

    Prep 15 m; Cook 45 m; Ready In 1 h;
    "A delicious soup.Ideal when served with a Mexican feast."
    Carrot Chile and Cilantro Soup recipe

    Ingredients

    Method

    1. Heat oil in a large pot over medium heat.Heat garlic, cilantro and chili paste.Saute onion until tender.Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.
    2. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft.With a hand blender, blend until smooth.

    4、Potato and Onion Soup


    "This is a very savory and tasty soup!"
    Potato and Onion Soup recipe

    Ingredients

    Method

    1. In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
    2. Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.

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