Ingredients

• Unsalted butter – 50g
• Brown onion (diced) – 1
• Garlic cloves (minced) – 2
• White potato (peeled + diced) – 500g
• Cauliflower (leaves removed and cut into small chunks) – 1kg
• Vegetable stock – 1L
• Cracked black pepper – to season
• Thickening cream – 150ml
• Parmesan (grated) – 50g
• Olive oil – 1tsp.
• Götzinger Smallgoods Black Pudding (cut into 1.5cm slices) – 1 sausage

 Method

1. Melt the butter in a large pot then add the onions and garlic. Cook until the onions have become translucent, soft and beginning to caramelize.
2. Add the pieces of potato and cauliflower to the pot then top with vegetable stock and season generously with black pepper.
3. Put the lid on the pot and allow to simmer for about 20 minutes.
4. Remove the lid and simmer for a further 20 minutes.
5. Using a potato masher, squash the soup mix until it all breaks down and becomes smooth with no large lumps.
6. Reduce the heat and stir through the cream and the parmesan.
7. In a frypan, heat the olive oil then add the black pudding pieces. Allow for the black pudding to become caramelized on each side.
8. To serve, ladle the soup into the bowl and top with several pieces of black pudding.