Make this creamy soup more substantial by serving with ham & mustard tartines
Nutrition and extra info
Nutrition: per serving
- kcal360
- fat8g
- saturates4g
- carbs43g
- sugars16g
- fibre4g
- protein31g
- salt3.63g
Ingredients
- 3 medium potatoes, chopped
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 600ml full-fat milk
Milk
mill-kOne of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 500ml hot fish stock
- 400g skinless smoked haddock fillet, cut into large chunks
- 200g broccoli, chopped
Broccoli
brok-o-leeLike cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 2 x 198g cans sweetcorn, drained
Sweetcorn
sw-eet cornAlso known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- squeeze lemon juice
- 2 spring onions, thinly sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
Method
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.
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.
Comments, questions and tips