Name: Haddock & sweetcorn soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
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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Haddock & sweetcorn soup

Haddock & sweetcorn soup

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.5 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal360
fat8g
saturates4g
carbs43g
sugars16g
fibre4g
protein31g
salt3.63g

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.

RECIPE TIPS

CRISPY HAM & MUSTARD TARTINES

Heat oven to 200C/fan 180C/gas 6. Cut 4 mini pitta breads in half lengthways, then bake for 15 mins until crisp. Mix together 5 tbsp soft cheese and ½ tbsp Dijon mustard, spread over the pittas, then top each with ½ slice ham.

Recipe from Good Food magazine, March 2009

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A star rating of 5 out of 5.5 ratings

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