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A great soup that's ideal for a weekend treat; POTATO, SMOKED HADDOCK AND LEEK SOUP.

This soup is a slight variation of cullen skink but with more fresh vegetables plus it's easy to make and delicious.


600g Rooster peeled potatoes cut into dice

600g undyed smoked haddock

1 finely chopped onion

3 sliced leeks

750ml water

75ml double cream

25g butter

4 sliced spring onions Bouquet garni

Place the haddock, chopped onion and bouquet garni into a saucepan.

Cover with water and bring to a simmer. Skim the surface of any froth and simmer for five minutes.

Lift the haddock from the pan and remove any skin and bones.

Flake the haddock and return the skin and bones to the water. Simmer for about 20 minutes.

Strain the fish stock. Melt the butter in a heavy saucepan, add the washed and sliced leeks, and cook until just soft.

Then add the potatoes and cook for another three minutes. Add the fish stock and simmer gently until the potatoes are tender.

Add the double cream and bring to the boil.

Add the haddock and check for seasoning.

Divide into bowls and sprinkle the spring onions on top.

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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Date:Jun 27, 2009
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