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Cabbage Soup With Black Pudding Crumbs

Trish Deseine’s Creamy Cabbage Soup with Black Pudding Crumbs

Trish Deseine’s Creamy Cabbage Soup with Black Pudding Crumbs

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.

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Ingredients

  • 50g Butter

  • 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

  • 50g Butter

  • Course

    CourseSnack Starter

  • Serves

    Serves4

  • Time

    Time40 mins prep

  • Difficulty

    DifficultyIntermediate

Method

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.

Method

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.

Used in this Recipe

  • Kallo Organic Vegetable Stock Cube 60g

    Kallo Organic Vegetable Stock Cube 60g

    €2.15

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