Gastronomixs

Smoked haddock soup

The smoky aroma gives a deep character to a simple cream soup.

Smoked haddock soup

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Ingredients

1

kg

smoked haddock fillet

80

g

onions

30

g

butter

300

ml

milk

200

ml

fish fumet (stock)

500

ml

cream

500

g

potatoes

1

sprig

thyme

2

 

bay leaves

4

sprigs

flat-leaf parsley

 

 

salt and pepper

Preparation method

  • Poach the smoked haddock in the milk with the thyme and bay leaves.
  • Finely dice the potato (brunoise).
  • Finely chop the shallot and gently fry in the butter without browning it.
  • Add the potato brunoise and continue to fry briefly.
  • Flake the haddock fillet and add the poaching liquid and the fish fumet to the onion and potato mixture.
  • Set aside for approx. 10 minutes to allow the flavours to combine.
  • Add the cream and the flaked haddock and season to taste with salt and pepper.
  • Finish with chopped flatleaf parsley.

Serving suggestions

  • As a basis for an amuse-bouche with crunchy mustard.
  • As a starter or as a soup main course.

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