Recipes
Date posted: 24/03/2022
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
- Trim the smoked haddock by removing the spiny middle section
- Pour the stock, milk and cream into a pan and add the fish trimmings and thyme
- Simmer for 15 minutes then strain and set to one side
- In a pot sweat the diced onions, celery, leek, potato, and garlic for 5 minutes in the butter without browning them
- Add the stock and bring to a simmer until all the veg is soft, then add the smoked haddock for 2 minutes more
- Blend till smooth and silky in a food processor, if using a blender with a tight fitting lid allow the soup to cool first
- Season to taste then whisk in the crème fraiche, finish with a garnish of chopped chives or parsley