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Today’s recipe on The Hour is clapshot soup, and comes from renowned chef Sue Lawrence.
Clapshot originated in Orkney in Scotland, and can be served in many ways – alongside haggis, oatcakes, mince sausages or cold meat – but today Sue is making it into a soup.
It’s the perfect dish to serve at Burns suppers, if you’re planning to host one, and doesn’t take long to make.
Sue’s soup is served with chives, but if you want to add an extra Scottish twist, haggis croutons (recipe can be found below) are the perfect addition.
• 1 litre chicken stock
• 500g potatoes, peeled, chopped
• 500g turnip, peeled, chopped
• 1 large carrot, peeled, chopped
• 1 onion, peeled, chopped
• Chives, oatcake and olive oil (to serve)
• OR a French stick, olive oil and a small haggis (to make the haggis croutons)
1. Bring the stock to the boil in a large saucepan then add the vegetable and some salt and pepper
2. Once at boiling point, lower to a simmer, cover and cook for about 25 minutes or until tender, then liquidise and check seasoning
3. Ladle into warm bowls and top with some snipped chives and drizzle of oil and oatcakes on the side
4. OR serve with haggis croutons
Method for the haggis croutons
1. For the croutons, slice a thin French stick, place slices on a baking tray, brush lightly with oil
2. Bake in medium oven for about 10 minutes or until golden
3. Heat a small haggis according to butcher’s instructions, then scoop some onto a crouton
4. Ladle the soup into warm bowls and top with a couple of haggis croutons