Silky celeriac soup with smoked haddock

Recipe uploaded by

Matt Tebbutt

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Recipe by Matt Tebbutt

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1. Heat the butter in a large saucepan until foaming, then lower the heat a little. Sweat the onion and leek with the garlic, thyme and 2 bay leaves. Add the celeriac and potatoes and cook for 10 mins more, stirring frequently so the vegetables don't stick to the pan. Pour over the stock to just about cover, bring to the boil, then simmer gently for 20 mins.
2. Meanwhile, in a deep frying pan bring the milk and remaining bay leaves to the boil. Lower to a very gentle simmer, slide in the haddock 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 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.

Matt says...

'As the haddock is just flaked over to finish, you can leave it out if the kids aren't keen. Also, if you want to make this soup vegetarian, simply omit the haddock and make the soup with vegetable stock.'

Per serving

636 kcalories, protein 22g, carbohydrate 16g, fat 54 g, saturated fat 30g, fibre 6g, sugar 9g, salt 1.87 g

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Ingredients

• 50g unsalted butter
• 1 onion , chopped
• 1 leek , finely chopped
• 1 garlic bulb, cut through the middle
• few thyme sprigs, plus extra to serve
• 4 bay leaves
• 1 celeriac , peeled and diced
• 2 medium potatoes , diced
• 1l chicken stock
• 500ml milk
• 2 fillets natural smoked haddock
• 500ml double cream

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Ingredients

• 50g unsalted butter
• 1 onion , chopped
• 1 leek , finely chopped
• 1 garlic bulb, cut through the middle
• few thyme sprigs, plus extra to serve
• 4 bay leaves
• 1 celeriac , peeled and diced
• 2 medium potatoes , diced
• 1l chicken stock
• 500ml milk
• 2 fillets natural smoked haddock
• 500ml double cream

Per serving

636 kcalories, protein 22g, carbohydrate 16g, fat 54 g, saturated fat 30g, fibre 6g, sugar 9g, salt 1.87 g

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