Smoked haddock & new potato soup with maple drizzle
- Tom Kerridge
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Serves 4 - 6
Easy
Prep: 20 mins
A star rating of 4.7 out of 5.3 ratingsRate
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This velvety soup is unashamedly rich, just the thing for a special occasion
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Ingredients
Nutrition
Units:
MetricUS
-
1 large side smoked skin-on haddock
approx 300g/11oz, pin-boned
-
½ onion
diced
-
25g butter
-
200g new potatoes
peeled and sliced
-
400ml chicken stock
-
100ml milk
-
200ml double cream
-
100g pancetta
diced
-
maple syrup
and chopped chives, to serve
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Nutrition: per serving
- kcal565
- fat40g
- saturates21g
- carbs28g
- sugars19g
- fibre1g
- protein25g
- salt3.12g
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Method
-
step 1
Remove the skin from the smoked haddock. Either ask your fishmonger to do this or, using a sharp filleting knife, start at the thinnest end and carefully wiggle your knife to separate the skin and the flesh. Keep going, keeping your knife close to the flesh, until the skin is removed. Keep the skin.
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step 2
In a large pan, sweat the onion in the butter until soft but not coloured, then add the potatoes and cook for a few mins more. Put the haddock skin in the pan, cover with the chicken stock and slowly poach until the potato is soft.
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step 3
In another pan, bring the milk and cream to the simmer. Place the smoked haddock in the pan and cook for 3-4 mins until just cooked. Remove and keep warm, reserving the milk and cream.
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step 4
Remove the fish skin from the soup and blend until smooth. Add the reserved cream and milk to get a smooth creamy finish and season with black pepper and a little salt.
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step 5
Fry the pancetta in a dry pan until crisp. Keep warm. In soup bowls, place some smoked haddock and crisp pancetta, then pour on the soup. Drizzle with the maple syrup and sprinkle with chopped chives.
Recipe from Good Food magazine, May 2011
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A star rating of 4.7 out of 5.3 ratings
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