For the soup:
1 small onion, peeled and finely chopped
1 small leek, white only part, washed and chopped
1 stick celery, finely chopped
1.5 litres chicken or vegetable stock
150ml double cream
Sea salt and black pepper
750g frozen peas
1 tsp thyme leaves, finely chopped
For the haggis croutons:
200g haggis, skin removed and cut into crouton size pieces
55g plain flour
1 egg, beaten
50ml Vegetable or rapeseed oil for deep frying
Melt the butter in a large heavy based saucepan; add the onion, leek and celery and cook gently until the onion is soft, season with sea salt and black pepper. Stir in the stock and cream. Bring the soup to a simmer and cook for approximately 5 - 8 minutes until the vegetables are cooked. Add the peas and thyme and bring to the boil and cook for a further 5 minutes or until the peas are just tender. Do not overcook the peas. Remove from the heat and blend the soup until smooth, season to taste with sea salt and black pepper.
To make the haggis croutons, toss the haggis in flour and then dip in the beaten egg and into the breadcrumbs until evenly coated. Place the croutons in the fridge until ready to use.
Heat the oil to 180°c and deep dry the haggis croutons until golden and cooked, approximately 3 minutes, remove and drain well on kitchen paper.
Serve the pea soup with the haggis croutons on top.
Tip: If you do not want to make the croutons you could serve with just a small spoonful of cooked haggis in the cent re of the soup. Also vegetarian haggis could be used instead.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)