A great soup that's ideal for a weekend treat; POTATO, SMOKED HADDOCK AND LEEK SOUP.
600g Rooster peeled potatoes cut into dice
600g undyed smoked haddock
1 finely chopped onion
3 sliced leeks
75ml double cream
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.
For more great recipes visit www.albert-bartlett.co.uk/recipes
|Printer friendly Cite/link Email Feedback|
|Publication:||Daily Record (Glasgow, Scotland)|
|Date:||Jun 27, 2009|
|Previous Article:||Well bread; Chris Law, the head chef at Cottiers in Glasgow, with a recipe for fish that's even better than the chippie.|
|Next Article:||WINE SELLER; Four of the best from supermarket shelves.|