Silky celeriac soup with smoked haddock

Silky celeriac soup with smoked haddock

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(7 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 6
A twist on celery soup. Leave out the haddock if you like (it's just flaked over the top)

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal636
  • fat54g
  • saturates30g
  • carbs16g
  • sugars9g
  • fibre6g
  • protein22g
  • salt1.87g
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Ingredients

  • 50g unsalted butter
  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

  • 1 leek, finely chopped
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 garlic bulb, cut through the middle
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • few thyme sprigs, plus extra to serve

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 bay leaves
  • 1 celeriac, peeled and diced
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 medium potato, diced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1l chicken stock
  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 fillets natural smoked haddock
  • 500ml double cream

Method

  1. Heat the 50g of butter in a large saucepan until foaming, then lower the heat a little. Sweat the onion and leek with the clove of garlic, a few sprigs of thyme and 2 bay leaves. Add the celeriac and the 2 potatoes and cook for 10 mins more, stirring frequently so the vegetables don’t stick to the pan. Pour over the litre of stock to just about cover, bring to the boil, then simmer gently for 20 mins.

  2. Meanwhile, in a deep frying pan bring the 500ml of milk and remaining bay leaves to the boil. Lower to a very gentle simmer, slide in the 2 haddock fillets and cover with baking paper. Cook for 3-4 mins until the fish flakes easily. Remove the fish from the milk and flake into a bowl; cover to keep warm.

  3. When the celeriac is tender, pour in the 500ml of cream, bring back to the boil and remove from the heat. Remove the garlic and herb stalks, then blitz until silky smooth using a stick blender. If you want to freeze the soup, stir through the fish at this point. Serve scattered with the flaked haddock and thyme leaves.

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Comments (6)

alisonpg's picture
5

Made this today without the haddock. It is a lovely creamy soup, full of flavour. I used only 300ml cream and it was creamy enough. Recommended!

elisaponsele's picture

Really loved this recipe. Wasn't sure about serving this for the evening meal as my other half needs a lot of feeding, but this is actually super filling if using cream so we ended up having enough left over for lunch the next day (minus the fish). Delicious, very delicate flavour and pretty stress-free to prepare! Will definitely make again!

clairey206's picture

Made this today to see if it would make a nice xmas day starter. It was delicious, my daughter had seconds and she doesn't normally like fish. Definitely going to make for xmas. I also used the poaching milk instead of cream.

jessicagunn's picture
5

This is a top recipe - a cut above most celeriac soups. The fish makes it a good hearty meal too. I avoided using the cream and just used the milk I'd poached the haddock in. Great winter supper - and a brilliant soup for those trying to use of veg box produce.

ruthh00's picture
5

Delicious and enjoyed even by celery haters.

Jeisy3's picture
5

Made this soup yesterday as I was looking for new recipes to make over the festive season. It was absolutely gorgeous. My children (one of whom is not keen on fish) loved it too. I put some of the fish in with the veg before I blended it which gave it a lovely subtle smoked fish flavour. We did find the soup very rich so next time I will use the poaching liquor instead of the cream to make it lighter if serving as a starter. This is definitely going to be regular on our menu!

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