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Regardless of where you stand on the subject of past lives, Maggie Mackay may make a believer out of you in Carole Johnstone’s ever-atmospheric gothic novel, The Blackhouse. As a child, Maggie claimed to be the reincarnation of Andrew MacNeil, dead by murder — or so says Maggie of this mysterious man. When she returns as an adult to the small Scotland town on the island of Kilmeray, with a few secrets in her back pocket, the locals are wary. As Maggie starts digging into the town’s history in order to get to the bottom of Andrew’s story, another unexpected figure comes to light. As the author reveals the 25-year-old story of Robert, revealing eerie twists and turns all along, you’ll be properly spooked — and likely love every minute of it.

The Blackhouse

by Carole Johnstone

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Sausage and Potato Soup

From Yummy Toddler Food by Amy Palanjian

We initially went looking for a stovie recipe to pair with this novel but then played witness to the Italian-adjacent dinner Kelly “cooks” for Maggie. From there, we were pulled into this Sausage and Potato Soup, which sits squarely between the two. Best of all, it’s as simple as it is delicious.

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INGREDIENTS

1 pound uncooked mild Italian sausage links
1 cup peeled and diced carrot
1 cup diced celery
2 pounds baby Yukon gold potatoes, halved
1 quart reduced-sodium chicken stock
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp fine sea salt
One 14.5-ounce can corn, drained and rinsed, or about 2 cups frozen sweet corn
1 cup sour cream or marinara sauce
Shredded cheddar cheese (to pair with sour cream) or grated Parmesan cheese (to pair with marinara sauce) for topping (optional)

STEPS

Using kitchen shears, cut the sausage into bite-size rounds right into the Instant Pot. Add the carrot, celery, potatoes, chicken stock, Italian seasoning, garlic powder, and salt. (The stock won’t quite cover the veggies—that’s fine.)
Seal the lid of the Instant Pot and cook on HIGH pressure for 10 minutes. Manually vent the steam.
Stir the corn and sour cream or marinara sauce into the soup.
Serve the soup topped with your choice of cheese.

NOTES

You can do all carrots and no celery if your family prefers that option.
You can leave the peel on the potatoes since the skin of Yukon golds is so thin. And it’s nice to save that effort.

SLOW-COOKER VERSION

In Step 2, cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours. Continue as directed.
Make it vegetarian: Omit the sausage and add one 28-ounce can of white beans, drained and rinsed. Use vegetable stock instead of chicken. In Step 3, opt for the marinara sauce; it adds a depth of flavor you’d otherwise miss not using sausage.

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Eager to dissect and dive deeper into the novel with friends — or just with your own thoughts? Here are some discussion questions to help keep you on track. Only proceed if you’ve finished the novel — spoilers abound!

Get the questions.

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We asked author Carole Johnstone to share her thoughts on why she thinks Scotland provided the perfect setting for her novel. What is it about the country that lends itself to such an eerie, atmospheric type of tale? She didn’t

Read the essay.

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If you’re anything like us, the moment you finish The Blackhouse (and after getting yourself a copy of Carole’s previous novel, Mirrorland), you’ll be eager to dig into even more Scotland literature. Who better to provide those recommendations than the author? Check out Carole’s Scotland reading list for a little guidance on where to go next.

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True Myth Cabernet Sauvignon	Attems Pinot Grigio
For this week’s red wine pick, we’re inspired by the fog of secrecy that hovers over truth in The Blackhouse with this True Myth Cabernet Sauvignon. Expect a ton of dark-fruited depth in this bottle, with just a touch of pepper. It’s as moody as the novel and would feel very much at home in the coziest corner of Blackhouse.	Maggie finds fast friends in bartender Gillian and Blackhouse host Kelly. Her time with them is slightly soaked in Pinot Grigio. We’re not sure what they’re pouring at the pub, but we’d hope it’s something like this Attems Pinot Grigio, which is sort of subtly complex in its structure — and oh so drinkable. We think it pairs perfectly with uncomfortable moments, though we would much prefer to enjoy it while at ease.

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