Wednesday, 27 February 2013


Large white onion, peeled and finely chopped x1
Butter x25g (1oz)
Olive oil x1 tablespoon (15ml)
Cloves of Garlic, mince x2
Sprig of fresh thyme x1
Bay leaf x1
Milk 1200ml (2pints)
Cauliflowers x2
Black Pudding x200g (8oz)
Salt and black pepper

Serves 4


Cut out the stalks and grate the Cauliflower into a bowl (or you can use a food processor to do this).

Melt the butter in a large saucepan. Sweat off the onion, garlic and thyme. Add the grated Cauliflower and Bay leaf and sweat for a further 5 minutes or so. Cover with Milk and simmer for 25 minutes.

Take the Black Pudding out of its skin, and break it up with the back of a fork. Form into small sized balls and fry in a pan with the olive oil until cooked through.

Season the Cauliflower mixture to taste with salt and black pepper, purée and pass through a sieve. Heat through and serve the soup in bowls, placing the Black Pudding balls in the soup. Enjoy......

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