Smoked Haddock Soup Recipe
Ingredients
| 100g/4oz potato | ||
| Onion | 1/2 Medium | |
| 225g/8oz smoked haddock grated rind and juice of 1/2 lemon | ||
| 25 g/1 oz butter | ||
| 25 g/1 oz plain flour | ||
| 600 ml/1 pint vegetable stock | ||
| 300 ml /1/2 pint milk | ||
| Pinch of dried tarragon | ||
| Dried basil | 1 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Few sprigs parsley to garnish | ||
| Salt | To Taste | |
Directions
Peel and quarter the potato and onion, and cut the raw fish into 2.5-cm/l-in cubes.
Place these ingredients in the bowl and chop finely, using the double-bladed chopping knife.
Add the grated lemon rind and mix well.
Melt the butter and fry the chopped ingredients for a few minutes.
Stir in the flour and add the stock, milk, dried herbs, turmeric and salt and pepper to taste.
Bring this to the boil, stirring continuously, and simmer for 30 minutes.
Place these ingredients in the bowl and chop finely, using the double-bladed chopping knife.
Add the grated lemon rind and mix well.
Melt the butter and fry the chopped ingredients for a few minutes.
Stir in the flour and add the stock, milk, dried herbs, turmeric and salt and pepper to taste.
Bring this to the boil, stirring continuously, and simmer for 30 minutes.
Chef
