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Nutrition: per serving

  • kcal360
  • fat8g
  • saturates4g
  • carbs43g
  • sugars16g
  • fibre4g
  • protein31g
  • salt3.63g
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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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Comments, questions and tips (2)

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Overall rating

A star rating of 5 out of 5.5 ratings

leojmeduk

A star rating of 5 out of 5.

My boyfriend and I love this soup. Very tasty and delicious!

colettep

A star rating of 5 out of 5.

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…

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