Name: Smoked haddock & white bean soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: British
Ingredients: 50g butter; 2 large onions thinly sliced; 400g can cannellini beans drained; 500ml pot fresh chicken stock; 270ml pot whipping cream; 2good pinches saffron; 450g undyed smoked haddock skinned; snipped chives to serve

Home
Recipes
Smoked haddock & white bean soup

Smoked haddock & white bean soup

Good Food team

Save recipe

Serves 6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.6 ratingsRate

loading...

Freeze this rich fish soup ahead of a dinner party with friends to make host duties easier

Freezable (Freeze up to 3 months)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Red onion, gruyère & rosemary fougasse

A star rating of 4.9 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

50g butter
2 large onions

thinly sliced
400g can cannellini beans

drained
500ml pot fresh chicken stock
270ml pot whipping cream
2good pinches saffron
450g undyed smoked haddock

skinned
snipped chives

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal375
fat26g
saturates16g
carbs14g
sugars6g
fibre3g
protein22g
salt1.97g

Method

step 1

Heat the butter in a non-stick pan. Add the onions and fry very gently for 15 mins until soft but not coloured. Stir in the beans, chicken stock, cream and a good pinch of saffron, then cover and cook gently for 5 mins.
step 2

Add the haddock fillets, then cover and cook 5-8 mins more until the fish is just cooked and flakes when tested.
step 3

Take out one-third of the haddock and set aside, then blitz the soup in the pan with a stick blender, or blend in a food processor until smooth. For a velvety texture, rub through a sieve. Tip into a pan or a freezer container, then stir in the remaining pinch of saffron and flake in the fish. If freezing, cover the surface of the soup with cling film before putting the lid on the container. To defrost, thaw in the fridge overnight.
step 4

To serve, reheat gently in a pan, ladle into bowls and scatter with the snipped chives.

Recipe from Good Food magazine, November 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now