Luscious and creamy, this or my Creamy Cabbage Soup with Black Pudding Crumbs will make a chic little starter to a springtime dinner. Super practical and easy to prep and then heat just before serving.
Serves 4 | 40 mins prep
2 Shallots, finely chopped
½ a medium Cabbage, chopped
500ml Vegetable or Chicken Stock
150ml Double Cream
80g Black Pudding, sliced and cooked
2 or 3 tablespoons Brown Bread Crumbs
Heat the butter in a pan. Add the shallot and soften for 3 or 4 minutes.
Add the cabbage and cook for a further two to three minutes before pouring in the stock.
Bring to a simmer and let it cook for 15 or 20 minutes until the cabbage is nicely cooked through.
Blitz with a hand blender until smooth then add the cream.
Heat 50g of butter in a frying pan. Crumble the cooked black pudding and breadcrumbs into the pan, cook until crispy. Keep warm until you are ready to serve the soup
Photography by Marta Miklinska. Food Styling by Trish Deseine.