- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 large onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g can cannellini beans, drained
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
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
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.
Add the haddock fillets, then cover and cook 5-8 mins more until the fish is just cooked and flakes when tested.
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.
To serve, reheat gently in a pan, ladle into bowls and scatter with the snipped chives.