Haddock & sweetcorn soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Make this creamy soup more substantial by serving with ham & mustard tartines
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
Method
- STEP 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.
- STEP 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.
