Smoked Haddock, Leek & Fennel Soup

Smoked Haddock, Leek & Fennel Soup

Smoked Haddock Leek and Fennel Soup website

Serves 4

450g Smoked Haddock- Skinned & de-boned
1 Bay Leaf
2 Tablespoons Olive Oil
50g Butter
2 Onions- Finely chopped
2 Leeks- Finely sliced
1 small Fennel Bulb – Finely sliced
650g Maris Piper Potatoes- Peeled & diced
3 Garlic Cloves – Peeled & crushed
600mls Milk
500mls Boiling Water
100mls Crème Fraiche
Chopped Parsley to finish

– Place the fish into a deep pot and cover with the milk, bay leaf & 500mls boiling water. Bring quickly to a simmer, then remove from the heat and cover with a lid
– Leave for 10 minutes then lift the fish from the cooking liquid with a perforated spoon. Pull the fish into large flakes and strain the liquid
– Heat the olive oil & butter in another saucepan. Add the vegetables & garlic, add a pinch of salt and cook slowly over a gentle heat until they begin to soften
– Pour in the reserved smoked haddock poaching liquid, bring to a boil then reduce the heat. Simmer gently for 10 minutes or until the vegetables are tender
– Ladle out half of the soup and liquidise with the crème fraiche then return to the pan with the remainder
– Add the flakes of smoked haddock and warm through to a gentle simmer. Check for seasoning and adjust if necessary
– Divide between 4 warm bowls, finish with chopped parsley & serve with lots of crusty bread

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