Potato & Leek Soup

This is a wholesome autumn soup with plenty of fresh vegetables and a natural smoky flavour from the haddock.

Ingredients Serves 6
300g natural Smoked Haddock 
1 Litre Milk

500ml Water 
Cooking Oil

1 large Potato, peeled and diced

5 Leeks, washed and sliced
2 Onions, peeled and cut into strips 
2 cloves of Garlic

Black Pepper

4 Baby Leeks, washed and cut into small sections 
20g chopped Dill 
20g chopped Chives 
Olive Oil, a splash

Method

• Put the haddock, milk and water in a large heavy-based pan over a moderate heat. Bring to the boil and simmer for
 4 minutes.

• Drain the liquid through a sieve, saving it in a bowl or large jug. Flake the haddock and set aside.

• Put the pan back on the heat, add a little oil and toss the potato, leeks, onion and garlic for around 5 minutes until soft.

• Add the fish cooking liquid to the pan of vegetables. Cook for thirty minutes.

• Transfer the mixture to a food processor and blitz until smooth.

• Season with black pepper but be advised that haddock is a naturally salty fish and you are unlikely to need added salt. 

• When you are ready to serve the soup, reheat in a pan, place an even amount of flaked haddock in the bottom of individual dishes, ladle over the liquid and garnish with baby leeks, chives, dill and a little olive oil.