This is Stephen Harris’s version of this Scottish classic soup.
Ingredients
- 375 g smoked haddock fillets
- 750 ml whole milk
- 3 medium or 2 large white potatoes such as Maris Piper
- 2 tbsp olive oil
- 75 g butter
- 3 leeks washed and finely shredded
- 150 ml double cream
- Squeeze of lemon
- Small bunch of chives
- 3 oatcakes crumbled (optional)
Servings:
Instructions
- Add the smoked haddock fillets to a saucepan (cut into pieces to fit into the pan, if needed) and pour over the milk. Gently bring to a simmer. As soon as the milk begins to simmer, turn off the heat and leave to one side to cool.
- Peel the potatoes and cut in half lengthways. Slice the potatoes into thin slices, about 2-4mm in thickness.
- In a large non-stick frying pan over a medium heat, add the oil, butter and shredded leeks. Keep stirring as the butter melts and the oil heats up.
- Add a good pinch of salt and cook the leeks for about five minutes, until they are soft, but not coloured.
- Stir in the sliced potatoes, along with three good pinches of salt. Cook for a further two minutes.
- Add the poaching milk from the haddock to the leeks and potatoes, setting the fish aside, and bring to a simmer. Cook for 15 minutes, or until the potatoes are soft. The milk will reduce and thicken.
- Add the double cream and bring back to the boil. Simmer until you have a thick, soupy consistency – about three minutes on the hob.
- Flake in the poached smoked haddock and allow the heat of the soup to warm it through. Add a few good twists of black pepper, salt to taste and a squeeze of lemon juice.
- Divide the soup between four warmed, wide bowls and sprinkle over the chives.Crumble the oatcakes over the soup, if using, and serve.
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