Haddock and Potato Soup

This is a thick, creamy soup, with lashings of flavour and colour. This soup is a great Winter Warmer as a lunch, or brilliant served as a Starter for a meal. Serve with fresh, crusty rolls, and garnished with fresh Chopped Parsley. If you can’t find any Haddock, any white fish will be okay – just make sure there are no bones in there!

To Serve 4
2tbsp Butter
1 Onion, chopped
1 Leek, chopped
2tbsp Plain Flour
850ml Milk
1 Bay Leaf
1 tbsp Chopped Fresh Parsley
350g Smoked Haddock Fillets
450g Potatoes, cooked and mashed
6tbsp Double Cream
Salt and Pepper
Fresh, Crusty Rolls

1.       Melt the butter in a large saucepan over a medium heat and add the Onion and Leek and cook for three minutes or until soft, stirring frequently.

2.       Mix the flour in a bowl with enough of the milk to make a smooth paste, and stir into the saucepan. Cook, stirring constantly for two minutes, before gradually adding the rest of the milk.

3.       Add the Bay Leaf and Parsley, and season to taste with Salt and Pepper, before bringing to the boil, and reducing the heat and simmering for fifteen minutes.

4.       Rinse the Haddock fillets under cold running water, drain and cut into small chunks. Add to the soup and cook for fifteen minutes, or until the fish is cooked through and soft.

5.       Add the Mashed Potatoes and stir in the Cream, before cooking for a further two or three minutes. Remove from the heat, and discard the Bay Leaf.

6.       Serve in warmed bowls and with Fresh rolls and garnish with freshly chopped Parsley.

Photo Courtesy of: Bucklava