This thick Scottish soup is ideal for warming up in the freezing cold and is packed with flavour. Leek and potato – a delicious culinary pairing – make up this particular variation, along with smoked haddock, double cream and onions. Serve with warm bread for a gorgeous supper.
- 900ml Knorr Chicken Stock (made from 1 Knorr Chicken Stock Pot dissolved in 900ml boiling water)
- 25g Flora Buttery
- 1 small onion, peeled and finely chopped
- 400g leeks, finely chopped
- 1 small potato, peeled and finely chopped
- 150ml double cream or single cream or half fat crème fraiche
- 1-2 tablespoons very finely chopped chives
- 100g undyed smoked haddock fillet, skinned, any bones removed and finely diced
Method1 Place the chicken stock in a large pan and bring to a gentle simmer.
2 Melt the butter in a separate, large, heavy saucepan. Add the onion, leek and potato and cook without colouring over a high heat for 10 minutes, stirring constantly.
3 Bring the simmering stock to the boil. Then add the stock to the sweated vegetables and bring back to the boil. Cover and cook over a medium heat for 12 minutes. Add in the double cream and cook for 2 minutes. If using single cream or half-fat crème fraiche, then heat through gently instead of bringing to the boil as otherwise it will curdle.
4 Using a ladle, transfer the soup to a jug blender or food processor and blitz until smooth, doing this in a few stages if needed.
5 Pour the soup into a fine sieve over a large serving bowl and use the ladle to press the soup through the sieve; doing this in a few stages if needed. Return to the saucepan and bring to the boil briefly.
6 Add the chives to the soup and mix in. Divide the smoked haddock among 6 serving bowls, ladle over the hot soup (the heat from which will cook the smoked haddock through) and serve.
Prep Time25 minutes
Cook Time30 minutes
Nutrition InformationServes 4
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