SMOKED HADDOCK, LEEK AND POTATO SOUP
A deeply satisfying and tasty soup using the classic combination of leek and potato with the luscious savoury flavour of smoked haddock. Never fails to elicit complementary comments and requests for seconds.
Provided by BellaXenia
Categories Winter
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the leeks gently in the butter for 5 minutes then stir in the potatoes.
- Add the milk and stock and season with black pepper; Cover and simmer for 15 minutes or till the potatoes are tender.
- Squash the potatoes a bit with the back of a spoon if you'd like your soup slightly thicker.
- Gently lower the haddock chunks into the pan and simmer gently for five minutes.
- Ladle into bowls and serve with crusty bread.
Nutrition Facts : Calories 396.2, Fat 11.8, SaturatedFat 6.6, Cholesterol 146.9, Sodium 1259.1, Carbohydrate 27.7, Fiber 2.9, Sugar 3.2, Protein 44
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- Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a saucepan and cover with water, bring to the boil and cook for 15-20 minutes until very tender. Drain, then return to the pan over a medium heat for 30 seconds to dry. Mash with 40g of the butter and season to taste.
- While the potatoes are cooking, in a large deep frying pan melt the remaining 60g butter and add the onion and leeks. Fry for 5-8 minutes, then add the garlic. Gently cook for 2-3 minutes. Add the smoked paprika, mustard powder and flour to the pan, cook for a minute more, then add the wine.
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- Turn off the heat, then stir in the prawns, haddock, capers, lemon juice and parsley. Spoon the filling into the dish, then top with the mashed potato and sprinkle with the grated cheese.
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