6 new season potatoes , peeled & steamed until tender
Chopped chives to garnish
1 x F&Co black pudding, deskinned & cut into 2cm slices
Chicken schmaltz to cook
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.