Scottish Cullenbie Soup

Large Pot Immersion Blender or Food Processor

10

60

Scottish

Scottish, Cullenbie Soup, Creamy, Traditional

lunch, dinner

1

2 tablespoons of butter

1 onion, diced

2 cloves of garlic, minced

2 carrots, diced

2 stalks of celery, diced

1 teaspoon of dried thyme

1 teaspoon of dried parsley

1 bay leaf

500 ml vegetable stock

200 ml cream

150 g potatoes, peeled and diced

In a large pot over medium heat, melt the butter. Add the onion and garlic and cook until softened.

Add the carrots, celery, thyme, parsley and bay leaf to the pot and cook for 5 minutes.

Pour in the vegetable stock and bring to a boil. Reduce heat to low and simmer for 20 minutes or until vegetables are tender.

Remove from heat and stir in the cream. Using an immersion blender or food processor blend until smooth.

Return to heat and add potatoes to the pot. Simmer for 25 minutes or until potatoes are cooked through. 6

Calories – 350 kcal; Fat – 15 g; Carbohydrates – 40 g; Protein – 10 g; Sodium – 500 mg; Fiber – 5 g List of

Enjoy a traditional Scottish soup with this easy-to-follow recipe for Cullenbie Soup! This creamy soup is packed with flavor and nutrition, prepared in just over an hour using simple ingredients like butter, onion, garlic, carrots celery thyme parsley bay leaf vegetable stock cream and potatoes! List of

5

Haggis is traditionally served with “neeps and tatties,” or turnips and mashed potatoes.