Rutabaga Soup with Bacon Croutons

Clapshot is a Scottish mixture of potatoes and rutabaga. Here I have turned it into a soup and used haggis spicing to give you that familiar taste. The bacon croutons bring out the flavour of the rutabaga beautifully.

Ready time: 45 minutes
Servings: 4

2 tbsp vegetable oil

1 cup chopped onion

4 cups diced rutabaga

2 cups peeled and diced Yukon Gold potatoes

1/2 tsp nutmeg

1 tsp ground coriander

5 cups chicken stock

1 tsp ground pepper

Salt to taste

Bacon croutons:

2 tbsp olive oil

6 slices bacon, diced

4 cups torn bread

Salt and lots of freshly ground pepper

Garnish:

2 tbsp chopped chives

Heat oil in soup pot over medium heat. Add onion, rutabaga and potatoes and cook 3 to 4 minutes or until slightly softened. Add nutmeg and coriander and cook for 1 more minute. Pour in stock and bring to boil. Reduce heat and simmer for 20 minutes or until vegetables are very tender.

Purée with an immersion blender or food processor. Season well with salt and pepper.

Preheat oven to 375 F to make croutons. Place bacon in a food processor and purée. Heat oil in a skillet over medium heat. Add bacon and cook gently for 2 minutes or until fat begins to render. Add bread and stir until bread has absorbed all the fat. Spread on a baking sheet and bake for 10 minutes or until golden and crispy.

Serve soup garnished with croutons and chives.