On the last day of our holiday, lying by the pool in the 40 degree heat, I said to the husband, ‘Remind me to defrost the haggis when we get home’. We had a good ‘ol chuckle at how ridiculously Scottish that made us sound but I had a suspicion that this soup was going to be just the thing to counteract the inevitably cold and dreich Glasgow weather.
Haggis and barley soup w/ fresh tomato garnish*
2 tbsp olive oil
2 large red onions, diced
250g chestnut mushrooms, finely chopped
454g good quality haggis, skin removed
1.5l vegetable stock (I made mine from cubes AKA the lazy way)
100g pearly barley
2 tsp baking powder
6 large vine tomatos
1 bunch spring onions, finely chopped
Heat the oil in a large pan – I used my massive soup pot, not because I made that much soup but just because it makes me feel like that good wife who makes very large pots of soup. Gently cook the onions and mushrooms for about 5 mins until softened.
Roughly chop the haggis and add to the pan, stirring well to break it up as you would with mice (ha, sorry just a typo that I now can’t resist changing… ‘mince’ of course). Add the stock, barley and season as you bring it to the boil. Turn the heat down, cover and simmer for 40 mins. You will have to tend to the soup regularly to ensure it doesn’t stick; I recommend alternate shifts every 5 mins with a willing partner (I advise against vegetarians).
Bring a pan of water to the boil and cut a cross in the skin of each tomato before plunging into boiling water for about 10 secs, then into cold water. Peel, quarter, deseed and chop. Mix with spring onions.
Ladle the soup into warmed bowls and serve with the tomato and onion garnish (please don’t decide you’d rather not bother with the faff of the garnish – the soup is thick and meaty and really benefits from the freshness of the tomatoes).
Enjoy – it’ll stick to your ribs and you can call each other Jimmy.
*Recipe originally from a cutting Dolores had in France where we first enjoyed this soup apres-ski.