Haddock soup recipe
A smoked, creamy soup, made from potato, haddock, garlic, mustard, cress and egg.
Ingredients
- 1 fillet of un-dyed smoked haddock
- 500 ml semi skimmed milk
- 200 ml fish stock
- 0.5 onion (finely diced)
- 1 clove of garlic (crushed)
- 150 g potato (peeled and cut into 2cm dice)
- 1 tbsp grain mustard
- 1 punnet cress
- 4 small eggs
- 1 fillet of un-dyed smoked haddock
- 17.6 fl oz semi skimmed milk
- 7 fl oz fish stock
- 0.5 onion (finely diced)
- 1 clove of garlic (crushed)
- 5.3 oz potato (peeled and cut into 2cm dice)
- 1 tbsp grain mustard
- 1 punnet cress
- 4 small eggs
- 1 fillet of un-dyed smoked haddock
- 2.1 cups semi skimmed milk
- 0.8 cup fish stock
- 0.5 onion (finely diced)
- 1 clove of garlic (crushed)
- 5.3 oz potato (peeled and cut into 2cm dice)
- 1 tbsp grain mustard
- 1 punnet cress
- 4 small eggs
Details
- Cuisine: English
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Place the haddock in the cold milk - bring to the boil and take off the heat.
- Soften the onion and garlic over a medium heat in a little vegetable oil for about 5 minutes, then add the potato and cook for a further minute. Add the fish stock and bring to a rolling boil and simmer for 4 minutes.
- Take the fish out of the milk and pour the milk into the boiling soup, boiling for 1 more minute, then blend until smooth and season with a little salt, black pepper and lemon juice to taste.
- Fry the 4 eggs in a little butter until the white is cooked but the yolk is still runny!
- Place the cooked eggs in 4 serving bowls, then flake the haddock around the egg and sprinkle with the cress and grain mustard. Bring the soup back to the boil and pour around the egg yolk then serve.
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