Velouté of Haggis laced with Glenfarclas

Glenfarclas 15 year old has a delicious oak character with a lightly smoked finish that is not going to be lost in the spiciness of the haggis. This innovative soup was Graham’s award winning starter in the Spirit of Speyside Chef of the Year 2007 competition and has an amazing depth of flavour.

Serves 4

750ml good beef stock- preferably home made
100ml Glenfarclas 15yr old Malt Whisky
400g haggis, if possible choose quite a spicy haggis or just choose your favourite
approximately 1 tablespoon heather honey, to taste
250ml double cream
salt and freshly ground black pepper for seasoning

Garnish
1 handful of fresh, finely chopped flat leaf parsley

Over a high heat, reduce the stock by half then add the whisky and reduce by half again. Next add the haggis broken into small pieces and add honey to taste. Stir, breaking up the haggis, bring the soup to a simmer and add 200ml of the double cream. As the haggis melts it will thicken the soup.

Now season to taste and add half of the parsley just before serving.

To Serve
Ladle the soup into warmed bowls and garnish with a sprinkle of parsley and a swirl of the remaining cream. Your guests will be astonished!

Recipe courtesy of "The Whisky Kitchen"
Graham Harvey & Sheila McConachie
Craggan Mill Restaurant
Grantown on Spey Moray Scotland PH26 3NT
Tel: 01479 872288
Web: www.cragganmill.co.uk