- 50g unsalted butter
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 leek, finely chopped
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 garlic bulb, cut through the middle
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
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 bay leaves
- 1 celeriac, peeled and diced
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 2 medium potato, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1l chicken stock
- 500ml milk
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
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.
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.
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.
'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.'
The celeriac soup can be made and the haddock poached 2 days in advance or up to a month ahead and frozen – defrost both completely before reheating