Smoked Haddock Soup

Submitted by JoyfulCook

"With Kashmiri Saffron. A great recipe from Waitrose."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 pinch kashmiri saffron
• 25 g unsalted butter
• 2 leeks, thinly sliced
• 300 g new potatoes, cut into 1cm slices
• 450 ml semi- skim milk
• 300 ml fish stock
• 450 g smoked haddock fillets, -undyed
• 15 g fresh chives, snipped

directions

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.

Reviews

[gesclarin]

I've tried cooking this recipe and I love it. So simple and tasty!

 

[Syrinx]

Lovely soup, delicately flavoured and very attractive to look at. Quick to prepare, and was popular with everyone. Not having access to Kashmiri saffron, I used Iranian, but I'm fairly sure that most of the satisfied diners turned a blind eye to my little subterfuge ;-)