Cauliflower Soup with Black Pudding and Dill

• 2 small cauliflowers
• 1 white onion, peeled and chopped
• 90 g butter

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

In a saucepan, sweat off the chopped onion in a third of the butter with the thyme, garlic and dill stalks. Add the grated cauliflower and bay leaf, and sweat off for a further 5 minutes. Cover with milk and simmer for 25 minutes.

Meanwhile, take the black pudding flesh out of the skins, break it down and mix