How To Cook Leek & Wild Garlic 'Potage' with crispy black pudding
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Prep time
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Cook time
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Difficulty
easy
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Serves
2-3
Ingredients
- 2 large leeks washed & roughly diced
- 2 Old crop potatoes peeled & roughly diced
- 500 ml water or light chicken broth
- Handful wild garlic washed
- sea salt & cracked black pepper to taste
- 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
- 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.
