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Introduction

‘Potage’ a French style self thickened soup, smooth & indulgent paired with crispy black pudding , tender new season potatoes & snipped chives for a perfect spring dish. Serve with crusty sourdough & lashings of salted butter.

Method

  • Cover the diced potatoes in stock or water & season to taste then simmer for 20 minutes or until just cooked.
  • Add the leek & keep on a fast simmer until tender, 5 to 6 minutes.
  • Finally add the wild garlic & blend until smooth.
  • Fry the black pudding in chicken fat or butter until crispy on both sides.
  • Place the warm new potato slices , black pudding & chives into warm serving bowls & ladle over the hot soup at the table.