Smoked haddock and celeriac soup
Prep:
10 mins
Cook:
40 mins
A lovely creamy Winter soup with rich in proteins and rustic flavours.
50g unsalted butter
1 onion, chopped
1 leek, finely chopped
1 garlic bulb, cut through the middle
Few thyme sprigs, plus extra to serve
4 bay leaves
1 celeriac, peeled and diced
2 medium potatoes, diced
1ltr chicken stock
500ml milk
2 fillets natural smoked haddock
500ml double cream
Coriander, chopped as garnish (optional)
Heat 50g of butter in a large saucepan until foaming, then reduce the heat a little.
Cook the onion and leek with the clove of garlic, a few sprigs of thyme and 2 bay leaves until the onions and leeks are soft.
Add the celeriac and potatoes then cook for 10 minutes, stirring frequently.
Pour over the stock to just cover the vegetables, bring to the boil, then simmer for 20 minutes.
In a deep frying pan bring 500ml of milk and remaining bay leaves to the boil.
Lower to a low simmer, break in the 2 haddock fillets and cover.
Cook for 3-4 minutes.
Remove the fish from the milk using a slotted spoon and cover to keep warm.
When the celeriac is tender, pour in the cream, bring back to the boil and remove from the heat.
Remove the garlic and herb stalks, then blitz until smooth.
Serve scattered with the flaked haddock and coriander leaves if using.
Serves
6
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Fish, Vegetables, Stock/Broth
Recipe Type
Soups
Level of Difficulty
Easy
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