Parsnip soup with Clonakilty Blackpudding

Parsnip soup with Clonakilty Blackpudding

Serves: 6Prep Time: Cook Time:

A hearty dish perfect for the Autumn and Winter months. This parsnip soup is the perfect dish served as a starter or main topped with Clonakilty Blackpudding crumb and parsley oil.


1 tablespoon of vegetable oil

15g butter

1 large onion, peeled and chopped

600g of parsnips, peeled and chopped

1 litre of hot vegetable stock

Salt and black pepper

150ml milk

6 slices of Clonakilty Blackpudding (approx. 200g)


  1. Heat the butter and oil in a pot and add the onions. Cook gently until the onions are soft then add the parsnips.
  2. Cook for another couple of minutes then pour in the hot stock. Season with a little salt and pepper and bring to a boil. Reduce the heat and simmer for about 20 minutes until the parsnips are quite soft.
  3. Using a stick blender, puree the soup then add the milk. Check the seasoning and adjust if necessary.
  4. In a small non-stick fry pan over medium heat, pan fry the Clonakilty Blackpudding 2 minutes each side, then set aside to cool. This is ready to crumble over the dish when serving.
  5. In mortar and pestle, blend the parsley and olive oil thoroughly to achieve a bright green oil ready for serving.