Smoked haddock velouté with creamy leeks, onions and potatoes

Method Print recipe

1. Trim the smoked haddock by removing the spiny middle section
2. Pour the stock, milk and cream into a pan and add the fish trimmings and thyme
3. Simmer for 15 minutes then strain and set to one side
4. In a pot sweat the diced onions, celery, leek, potato, and garlic for 5 minutes in the butter without browning them
5. Add the stock and bring to a simmer until all the veg is soft, then add the smoked haddock for 2 minutes more
6. Blend till smooth and silky in a food processor, if using a blender with a tight fitting lid allow the soup to cool first
7. Season to taste then whisk in the crème fraiche, finish with a garnish of chopped chives or parsley