Fresh Haddock Soup
- 1 Tablespoon Butter
- 2 Tablespoons Olive Oil
- 1-1/2 whole Leeks, Cut Lenghwise And Sliced Thinly
- 1 Onion, Diced
- 1/2 stalks Celery, Sliced Thinly
- 4 cloves Garlic, Peeled And Minced
- 2 teaspoons Salt, Divided
- 7 Carrots, Sliced
- 1 Turnip, Diced
- 4 cups Water
- 7 sprigs Thyme
- 1 whole Bay Leaf
- 1 cup Parsley
- 2 Haddock Fillets
- 1. Heat the butter and oil in a large saucepan and saute the leek, onion, celery and garlic on medium heat.
- 2. Add 1 teaspoon of salt and continue to saute the veggies for 5 minutes or until they lose about half of their volume.
- 3. Add the carrots and the turnip into the pot and pour 4 cups of water in.
- 4. Stir the ingredients around, add 1 more teaspoon of salt and stir again. Taste the soup to make sure that the seasoning is right. If not, add more salt.
- 5. Bunch the thyme and the bay leaf together and tie them up with a string. Place the bunch on the top of the ingredients and then spread the parsley on top as well.
- 6. Break the haddock fillets into chunks and drop them into the pot as well and stir everything together.
- 7. Bring the soup to a boil and then simmer it for 30 minutes.
- 8. Remove the bay leaf and thyme and dish out!
butter, olive oil, leeks, onion, stalks celery, garlic, salt, carrots, water, thyme, bay leaf, parsley, haddock
Taken from tastykitchen.com/recipes/soups/fresh-haddock-soup/ (may not work)