Dublin Coddle Soup with Buttermilk Cream & Fage Yoghurt
- 50 g butter
- 1 medium onion, peeled & roughly chopped
- 2 leeks, white part only, roughly chopped
- 2 sticks of celery, roughly chopped
- salt & freshly ground white pepper
- 275 ml milk
- 275 ml cream plus extra to adjust consistency
- 4 potatoes, peeled & sliced
- 8 Derry Clarke @home sausages
- 4 slices of bacon, diced
- 2 potatoes, peeled & evenly diced
- 1 carrot, peeled & cut in batons
- ¼ turnip, peeled & evenly diced
- 2 tablespoons parsley, chopped
- 4 tablespoons Fage Yoghurt
- Melt the butter in a heavy-based saucepan and add the onion, leeks and celery. Season and cook gently until soft (about 20 minutes).
- Add the milk and cream and bring to the boil.
- Add the potatoes and simmer for about 10 minutes.
- Liquidise the soup and pass it through a strainer.
- Taste for seasoning and add cream if necessary to adjust the consistency.
- Poach the sausages and bacon in a medium-sized saucepan of simmering water until cooked.
- In a separate pan blanch the potatoes, carrot and turnip in boiling salted water until tender but still with some bite.
- Heat the soup, add the coddle mix and simmer until heated through.
- Place in four warm soup bowls.
- Garnish with a spoonful of Fage yoghurt and some parsley.