Canadian cheese soup with black pudding and apple

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

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, chopped
  • 1 tsp chopped fresh thyme
  • 1 bay leaf
  • 1 tbsp plain flour
  • 1–2 tsp English mustard powder
  • 200ml/7fl oz chicken stock
  • 300ml/10fl oz full-fat milk
  • 200g/7oz Kirkham’s Lancashire cheese, crumbled
  • ground white pepper

To garnish

  • 25g/1oz unsalted butter
  • 150g/5½oz British black pudding, broken into crumbs
  • 1 Braeburn apple, cored, peeled and diced
  • 1 tbsp chopped fresh chervil

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