Leek And Potato Soup With Smoked Haddock

  1. Place the Knorr Chicken Stock in a large pan and bring to a gentle simmer.
  2. Melt the butter in a separate, large, heavy saucepan. Add in the onion, leek and potato and cook over a high heat for 10 minutes, stirring constantly so that the vegetables sweat, that is cook without colouring. The reason I do this, is that I want to drive out the moisture from the vegetables and so bring out their flavour. Have a look at my tip: The Secret to Sweating Your Vegetables.
  3. Bring the simmering stock to the boil. Add the boiling stock to the sweated vegetables and bring to the boil. Cover and cook over a medium heat for 12 minutes. Add in the double cream and cook for 2 minutes.
  4. Using a ladle, transfer the soup to a jug blender or food processor and blitz until smooth, doing this in a few stages if needed.
  5. Pour the blitzed soup into a fine sieve over a large serving bowl and use the ladle to press the soup through the sieve; doing this in a few stages if needed. Return to the saucepan and bring to the boil briefly. If using single cream or half-fat creme fraiche, however, then heat through gently instead of bringing to the boil as otherwise it will curdle.
  6. Sprinkle the chives over the soup and mix in. Divide the diced smoked haddock among 4 serving bowls, ladle over the hot soup (the heat from which will cook the smoked haddock through) and serve.
  7. For a variation on this recipe, try my Leek and Potato Soup.

chicken, butter, onion, leeks, potato small, double cream, chives, fillet undyed

Taken from www.yummly.com/recipe/Leek-and-Potato-Soup-with-Smoked-Haddock-378756 (may not work)

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