Page title and description
Soups & stews
Celeriac and chestnut soup with black pudding and sage
Ingredients
- oil for frying, e.g. vegetable or sunflower
- 1 large onion or leek, finely sliced
- 1 stick celery, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 garlic clove, finely chopped or crushed
- 1 celeriac, peeled and diced
- 1.2 litres veg stock (or a bouillon stock cube and water)
- 2 bay leaves
- 250g cooked chestnuts
- 150ml double cream
- 200g black pudding, chopped into bite-sized pieces or crumbled (good black pudding tends to be crumbly when cooked anyway)
- a few sage leaves
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
Step 1
Heat 2 tablespoons of oil in a large saucepan. Add the onion or leek, celery and carrot and fry on a gentle heat, stirring every now and then to stop it catching for 8 minutes to soften the veg. Add the garlic and celeriac and stir for 2 minutes. Add the stock, bay leaves and season with salt and pepper. -
Step 2
Bring the heat up to a simmer, cover and cook for 20 minutes. Add the chestnuts and cook for another 5 minutes; the celeriac should be tender, but cook for a few more minutes if you need to. -
Step 3
Blitz in a food processor or blender until smooth. Put back in the same pan, add the cream and gently reheat while you cook the black pudding and sage leaves. -
Step 4
Heat 1 tablespoon of oil in a frying pan. Add the black pudding and fry until cooked through, it will start to look a black colour. -
Step 5
Remove from the pan and drain on kitchen paper. Wipe the pan clean with kitchen paper or quickly rinse and dry it, then add a good layer of oil and when hot, add the sage leaves and fry for about 30 seconds or so until they just start to crisp up. -
Step 6
Serve the soup into bowls, sprinkling over the black pudding and sage leaves.