Clapshot Sips are little shots of soup based on the Scottish Clapshot mixture of mashed potatoes and turnips that is traditionally served with haggis. As it is Burns Night tomorrow I thought this was the perfect little recipe to celebrate the birth of the Bard or if you are having a Scottish themed party.
You will of course need some haggis for your Clapshot Sips as your little glasses (must be heat proof as this soup must be served piping hot) will be topped with this most traditional of Scottish fair. You can actually buy vegetarian haggis if the real thing doesn’t float your boat.
The true Scot will of course have hunted down their haggis in their favourite breeding grounds of the 19th hole on Scottish golf courses, lured the beasties out with shortbread then shot the poor little buggers.
Anyway however you get your haggis you will need it to finish off your soup in true Scottish style and you really can’t celebrate Burns Night without haggis, it just can’t be done. If you are going to be truly authentic you will also require copuious quantities of whisky, bagpipes and a kilt.
Follow the recipe below for a wee taste of Scotland, oh and by the way, this recipe is taken from my book A Wee Taste Of Scotland.
- 1 tbsp rapeseed oil
- 1 small onion diced
- ¼ turnip peeled and chopped
- 3 medium potatoes peeled and chopped
- 600ml water
- pinch finely grated nutmeg
- salt and freshly ground black pepper
- 1 tbsp of cooked haggis to garnish
- Heat oil in a pan and saute the onion till tender but not browned
- Add the turnip, potatoes and water
- Bring to the boil then simmer for approx 30 mins till everything is tender
- Add nutmeg and seasoning to taste
- Whizz in food processor or press through a sieve
- Divide into small glasses to serve and top with a little haggis
- serve hot