150 g black pudding, 1 onion, 350 g parsley root, 350 g celery, 1 apple, 40 g butter, 1 litre vegetable stock, ¼ litre milk, 100 g Brunch spread, 3 dessertspoons pine kernels
Peel and cube the onion, clean, wash and cube the parsley root and celery. Sweat in 20 g hot butter for 3 minutes. Add vegetable stock and simmer for 20 minutes. Then puree and add milk, Brunch spread, salt and pepper.
Slice black pudding, quarter and core the apple and cut into slices.
Fry both in 20 g butter for 2-3 minutes.
To serve, spoon soup into dishes, then add toasted pine kernels and the fried slices of black pudding and apple.