This silky smooth soup is the definition of delightful. It has subtle creamy flavours, crispy rich black pudding and it is cheap as chips to make. It’s a great meal to prepare if you have lots of people to feed and want to fill everyone up, or go mini and serve individual amuse bouches in espresso cups at a cocktail party.
Being from England, where the weather is inclement at best, soup was a staple – throughout the year! I hope this scrummy little number will soon become a weekly regular in your repertoire too.
See this dish as part of a MEAL PLAN
Prep time: 30 minutes
1 brown onion
2 slices black pudding
1 bay leaf
1 litre water
oil for frying
salt and pepper
Roughly chop the onion, peeled parsnip and cauliflower and place them in a large saucepan that has been heating over a medium heat with a glug of oil in it. Fry together for 2-3 minutes. Season well with salt and black pepper before covering with a litre of water and placing the lid on. Simmer on a medium heat for 15 minutes or until a knife goes through the vegetables easily and with no resistance.
In a separate pan heat 500ml of milk with a bay leaf until it begins to gently bubble. Strain the vegetables* and add the milk. Whizz together using a stick blender until it has a smooth, reasonably thick viscosity.
To fry the black pudding heat a little oil in a pan on a medium-high heat. You will want to fry it for 1-2 minutes on each side until the little grains are toasty and golden and the pudding itself has a crispy charred shell. Crumble over the soup and serve with hot buttered toast.
A little garlic
A drizzle of truffle oil for the decadent amongst you
Sour cream and chives
A crisp cold glass of Pinot Grigio
A light watercress salad and pate on toast
*Keep the vegetable water and freeze it as vegetable stock.