Haddock & sweetcorn soup

Haddock & sweetcorn soup

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Make this creamy soup more substantial by serving with ham & mustard tartines

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
360
protein
31g
carbs
43g
fat
8g
saturates
4g
fibre
4g
sugar
16g
salt
3.63g

Ingredients

  • 3 medium potatoes, chopped
  • 600ml full-fat milk
  • 500ml hot fish stock
  • 400g skinless smoked haddock fillet, cut into large chunks
  • 200g broccoli, chopped
  • 2 x 198g cans sweetcorn, drained
  • squeeze lemon juice
  • 2 spring onions, thinly sliced

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Method

  1. Put the potatoes into a large saucepan with the milk and stock. Bring to the boil, then simmer for about 10 mins until tender. Mash some of the potatoes into the liquid.
  2. Stir in the haddock and broccoli, then simmer for 5 mins until the fish is flaky and the broccoli is just tender. Stir in the sweetcorn and lemon juice, then warm through. Scatter over the spring onions to serve.

Recipe from Good Food magazine, March 2009

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Comments

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leojmeduk's picture
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My boyfriend and I love this soup. Very tasty and delicious!

colettep's picture
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I have made this recipe on several occasions and it never fails to impress. Really tasty and wonderful textures. My dad is fussy and my Mum said he raved about this soup for days afterwards and I have since given the recipe to several people. I used the whole lemon though as that is just my preference and I used semi-skimmed milk and also got great results.

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