Canadian cheese soup with black pudding and apple
This makes a very comforting lunch on a cold winter’s day. The addition of a black pudding garnish elevates this lunch to something particularly special.
Ingredients
For the soup
- 2 tbsp olive oil
- 30g/1oz unsalted butter
- 4 rashers streaky bacon, chopped
- 1 onion, diced
- 1 potato, peeled and diced
- 1 garlic clove, chopped
- 2 celery sticks, choppedÌý
- 1 tsp chopped fresh thyme
- 1 bay leaf
- 1 tbsp plain flourÌý
- 1–2 tsp English mustard powderÌý
- 200ml/7fl oz chicken stockÌý
- 300ml/10fl oz full-fat milkÌý
- 200g/7oz Kirkham’s Lancashire cheese, crumbled
- ground white pepperÌý
To garnish
- 25g/1oz unsalted butterÌý
- 150g/5½oz British black pudding, broken into crumbs
- 1 Braeburn apple, cored, peeled and diced
- 1 tbsp chopped fresh chervil
Method
To make the soup, heat the oil and butter in a large frying pan and sweat the bacon, onion, potato, garlic, celery, thyme and bay leaf, for 4–5 minutes.ÌýAdd the flour and mustard powder and then slowly pour in the stock and milk. Bring to a simmer to cook out the flour.ÌýTake off the heat and whisk in the cheese until the soup is a smooth consistency. Season with the white pepper.
Meanwhile, heat the butter in a frying pan and fry the black pudding until crisp. Add the apple and cook for a few minutes to soften. Add the chervil and serve the garnish on top of the soup in warmed bowls.