Smoked haddock velouté with creamy leeks, onions and potatoes

24.03.2022
  • 2 hours
  • Serves 6

Ingredients

  • Smoked wild caught Atlantic haddock fillets 350g
  • Chicken stock 200ml
  • Whole milk 200ml
  • Double cream 100ml
  • Lemon thyme sprigs 2
  • Onions (diced) 2
  • Celery stick ½
  • Leek 1
  • Jersey Royal potatoes 6
  • Garlic 2
  • Everyday Favourites unsalted butter 25g
  • Crème fraîche reduced fat 80ml
  • Chives or parsley

Method

  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
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