Smoked Haddock Soup

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Total Time
15 mins
25 mins

With Kashmiri Saffron. A great recipe from Waitrose.

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  1. Place saffron threads in a small bowl. Add one tablespoon of boiling water and leave to infuse for 10 minutes.
  2. Meanwhile melt butter in a large pan and cook leeks for 5 minutes, uncovered over medium heat.
  3. Stir in the potatoes, add the milk, stock and saffron liquor; bring to the boil and season well with black pepper. Cover and simmer for 10 minutes, until potatoes are cooked.
  4. Skin and cut the haddock into large cubes; gently lower into the pan. Cover and simmer for 5 minutes, until the fish starts to flake and is just cooked.
  5. Pour into soup bowls, garnish with the chives and serve with chunks of multigrain bread.