How To Cook Leek & Wild Garlic 'Potage' with crispy black pudding

Name: How To Cook Leek & Wild Garlic 'Potage' with crispy black pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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

10 mins
30 mins
easy
2-3

Recipe by

Jeff Baker

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

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.