Ingredients
1 tbsp oil
½ leek, diced
½ potato, peeled and diced
¼ swede, peeled and diced
¾pint chicken stock
salt and freshly ground black pepper
85g-110g/3-4 oz haggis
Method
1. Heat the oil in a pan and sauté the leek, potato and swede for a few minutes, to soften. Season with salt and freshly ground black pepper.
2. Pour in the chicken stock and bring to the boil. Reduce the heat, add the haggis and simmer for 10-12 minutes.
3. Remove from the heat and spoon into a soup bowl to serve.
