Ingredients with Measurements:
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 large potato, peeled and diced
- 1/2 head of cabbage, shredded
- 1 litre chicken or vegetable stock
- 1 Stornoway black pudding, sliced
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened.
2. Add the diced potato and shredded cabbage to the pot and stir to combine.
3. Pour in the chicken or vegetable stock and bring to a boil. Reduce heat and let simmer for 20 minutes or until the vegetables are tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. In a separate pan, fry the sliced Stornoway black pudding until crispy.
6. Ladle the soup into bowls and top with the crispy black pudding slices.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Carbohydrates: 20g
Protein: 15g
Substitutions for ingredients:
- Stornoway black pudding can be substituted with any type of black pudding or sausage.
- Chicken or vegetable stock can be substituted with water and bouillon cubes.
Variations:
- Add diced carrots or celery for extra vegetables.
- Use kale or spinach instead of cabbage.
- Add a dollop of sour cream or crème fraîche on top of the soup before serving.
Tips and tricks:
- Be careful when blending hot liquids as they can splatter. Allow the soup to cool slightly before blending or use an immersion blender.
- For a smoother soup, strain it through a fine mesh sieve after blending.
- Adjust the seasoning to your liking by adding more salt and pepper.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a slice of black pudding on top and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread, a side salad, or a glass of red wine.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side of rice.
Troubleshooting advice:
- If the soup is too thick, add more stock or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the black pudding thoroughly before adding it to the soup.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Stornoway black pudding is a type of blood sausage that originated in the Outer Hebrides of Scotland. It is made with pork, oats, and spices and is known for its rich, savoury flavour.
Flavor profiles:
Savoury, earthy, and slightly spicy.
Serving suggestions:
Serve the soup as a starter or a main course with a side dish.
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Region: Scottish