Apple and celery soup with black pudding slices

Serves 4:

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

Salt, pepper

Preparation:

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.

Garnish:

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.