Cauliflower soup with black pudding

Method

1. Cut out the stalks of the cauliflowers and grate the rest into a bowl.

2. In a saucepan, gently fry the chopped onion in a third of the butter with the thyme, garlic and dill stalks.

3. Add the grated cauliflower and bay leaf, and continue to cook for a couple more minutes (do not allow the onions to colour).

4. Cover with milk and simmer for 25 minutes.

5. Meanwhile, take the black pudding flesh out of the skins, break it down with a fork and mix with about 1 tbsp of the chopped dill fronds and the shopped shallots.

6. Form into balls the size of a ping-pong ball. Pan-fry these in half the remaining butter until cooked through, and keep warm.

7. Season the cauliflower mixture to taste. Puree with the remaining cold butter and pass through a fine sieve to remove any lumps.

8. Heat through, then portion into individual bowls. Place the black pudding balls in the soup and garnish with the dill fronds.