Smoked haddock & white bean soup

Smoked haddock & white bean soup

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(3 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 6
Freeze this rich fish soup ahead of a dinner party with friends to make host duties easier

Nutrition and extra info

  • Freeze up to 3 months

Nutrition: per serving

  • kcal375
  • fat26g
  • saturates16g
  • carbs14g
  • sugars6g
  • fibre3g
  • protein22g
  • salt1.97g
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Ingredients

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 large onion, thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g can cannellini beans, drained

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 500ml pot fresh chicken stock
  • 270ml pot whipping cream
  • 2 good pinches saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 450g undyed smoked haddock, skinned
  • snipped chives, to serve

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.

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Comments (5)

janjee's picture

I love this soup I made it for a dinner party and was asked for the recipe as they enjoyed it so much will definitely be making this again, I didn't add much cream though as I didn't think it needed it.

lyndsaycowell's picture

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

sllyst's picture
5

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

babsfazekas's picture
5

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).

karls66's picture
5

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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