Smoked haddock & white bean soup

Smoked haddock & white bean soup

Freeze this rich fish soup ahead of a dinner party with friends to make host duties easier

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

Freezable

Freeze up to 3 months

Method

  1. Heat the butter in a non-stick pan. Add the onions and fry very gently for 15 mins until soft but not coloured. Stir in the beans, chicken stock, cream and a good pinch of saffron, then cover and cook gently for 5 mins.
  2. Add the haddock fillets, then cover and cook 5-8 mins more until the fish is just cooked and flakes when tested.
  3. Take out one-third of the haddock and set aside, then blitz the soup in the pan with a stick blender, or blend in a food processor until smooth. For a velvety texture, rub through a sieve. Tip into a pan or a freezer container, then stir in the remaining pinch of saffron and flake in the fish. If freezing, cover the surface of the soup with cling film before putting the lid on the container. To defrost, thaw in the fridge overnight.
  4. To serve, reheat gently in a pan, ladle into bowls and scatter with the snipped chives.

PER SERVING

375 kcalories, protein 22g, carbohydrate 14g, fat 26 g, saturated fat 16g, fibre 3g, sugar 6g, salt 1.97 g

Recipe from Good Food magazine, November 2011.

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Latest comments and suggestions

  • Binder photo Donkey

    14 November 2011

    Donkey rated and commented on this recipe

    5 stars

    I made this and ate it fresh and it was absolutely lovely. I didn't pass the first batch through a sieve which gave it a slightly more rustic feel and this was quite filling. I passed the second batch through a sieve which gave it a velvety texture and I found it less filing. I would recommend doing this if making it as a starter for a dinner party, for which this is perfect. This soup was also good from frozen. Incidentally after sieving the soup, I added some butter to the 'solids' and when it cooled down it made a tasty dip/paté.

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  • Binder photo Babka the Brave

    10 April 2012

    Babka the Brave rated and commented on this recipe

    5 stars

    Delicious. I was unsure about blending fish into a soup, but it was a great texture and flavour. I made this for two and served it straight away without freezing it with the red onion, gruyere and rosemary fougasse recommended here. (Measurements used for two as main course: 1 onion, 400 g can of beans, 375 ml chicken stock, 150 ml cream, 350 g smoked cod).

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  • Binder photo sllyst

    04 October 2012

    sllyst rated and commented on this recipe

    5 stars

    Absolutely lovely, my daughter who's 6 loved it too, winner!

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  • Binder photo Lafs

    04 November 2012

    Lafs commented on this recipe

    Absolutely delicious!! Slight changes of barlotti beans, double cream, garlic and bit of chilli

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

Freezable

Freeze up to 3 months

Ingredients

  • 50g butter
  • 2 large onions , thinly sliced
  • 400g can cannellini beans , drained
  • 500ml pot fresh chicken stock
  • 270ml pot whipping cream
  • 2 good pinches saffron
  • 450g undyed smoked haddock , skinned
  • snipped chives , to serve
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PER SERVING

375 kcalories, protein 22g, carbohydrate 14g, fat 26 g, saturated fat 16g, fibre 3g, sugar 6g, salt 1.97 g

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