Potato, smoked haddock and leek soup: Difference between revisions
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/potatosmokedhaddockandleeksoup|#potatosmokedhaddockandleeksoup]] [[Special:Search/simmer|#simmer]] [[Special:Search/haddock|#haddock]] [[Special:Search/bouquetgarni|#bouquetgarni]] [[Special:Search/onion|#onion]] [[Special:Search/fishstock|#fishstock]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/bones|#bones]] [[Special:Search/doublecream|#doublecream]] [[Special:Search/butter|#butter]] [[Special:Search/springonions|#springonions]] | ||
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Latest revision as of 15:36, 11 April 2024
Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.
| Potato, smoked haddock and leek soup | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 471 |
| Ready in: | 45 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
|
Best recipe reviewJock food? 4/5 Sounds like fare from north of Kielder 😁 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 600g Peeled Rooster potatoes, cut into large dice (2cm)
- 600g Un-dyed smoked haddock
- 1 Onion finely chopped
- 3 Leeks sliced
- 750 ml Water
- 75ml Double cream
- 25g Butter
- 4 Spring onions sliced
- bouquet garni
Method
- Put the haddock, chopped onion and bouquet garni into a saucepan, cover with water and bring to a simmer.
- Skim the surface of any froth, simmer for 5 minutes.
- Lift the haddock from the pan, remove any skin and bones, flake the haddock and return the skin and bones to the water and simmer for 20 minutes.
- Strain the fish stock.
- Melt the butter in a heavy saucepan, add the washed and sliced leeks, cook till just soft, add the potatoes and continue to cook for another 3 minutes.
- Add the fish stock and simmer gently till potatoes are tender.
- Add the double cream and bring to the boil, add the haddock, check for seasoning.
- Divide into bowls and sprinkle the spring onions on top.
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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk
Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.
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