Sometimes all you need to make a simple meal something really special is a little twist. Adding the sharp peppery taste of haggis to this soup does just that.
Best served after walking the dog, or perhaps walking off Sunday lunch, haggis and barley soup always goes down well in our family.
Remember not to skimp on the fresh tomato and onion garnish. It really compliments the meatiness of the soup and you know how much we like our veg in Scotland!
For added versatility you can make the soup the night before and heat it up when you are ready to serve.
- 2 tbsp olive oil
- 2 large red onions, chopped
- 2 cloves garlic, finely chopped
- 250g pack organic chestnut mushrooms, finely chopped
- 454g Macsween haggis, skin removed
- 1.5 litres vegetable stock
- 100g pearl barley
- 6 large vine tomatoes
- 1 bunch salad onions, sliced
- Heat the oil in a large pan, add the onions, garlic and mushrooms and cook over a medium heat for 5 minutes until softened.
- Roughly chop the haggis and add to the pan, stirring well to break it up. Add the stock and barley. Season, stir and bring to the boil. Then reduce the heat, cover and simmer gently for 40 minutes, stirring every 10 minutes so that it does not catch on the bottom of the pan.
- Bring a pan of water to the boil. Cut a cross in each tomato and plunge into the boiling water for 10 seconds, then into cold water. Drain and peel, then cut the tomatoes into quarters, remove the core and seeds, and dice the flesh. Mix with the salad onions.
- Ladle the soup into small warmed bowls and serve each bowl topped with a spoonful of the tomato and onion garnish.