Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the soup
- 2 tbsp olive oil
- 30g/1oz unsalted butter
- 4 rashers streaky bacon, chopped
- 1 onion, diced
- 1 potato, peeled and diced
- 1 garlic clove, chopped
- 2 celery sticks, chopped
- 1 tsp chopped fresh thyme
- 1 bay leaf
- 1 tbsp plain flour
- 1–2 tsp English mustard powder
- 200ml/7fl oz chicken stock
- 300ml/10fl oz full-fat milk
- 200g/7oz Kirkham’s Lancashire cheese, crumbled
- ground white pepper
To garnish
- 25g/1oz unsalted butter
- 150g/5½oz British black pudding, broken into crumbs
- 1 Braeburn apple, cored, peeled and diced
- 1 tbsp chopped fresh chervil
Method
To make the soup, heat the oil and butter in a large frying pan and sweat the bacon, onion, potato, garlic, celery, thyme and bay leaf, for 4–5 minutes. Add the flour and mustard powder and then slowly pour in the stock and milk. Bring to a simmer to cook out the flour. Take off the heat and whisk in the cheese until the soup is a smooth consistency. Season with the white pepper.
Meanwhile, heat the butter in a frying pan and fry the black pudding until crisp. Add the apple and cook for a few minutes to soften. Add the chervil and serve the garnish on top of the soup in warmed bowls.