Smoked Haddock, Corn and Potato Soup
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
directions
- Simmer the smoked haddock in skimmed milk for 10 minutes until just cooked. Drain the fish, reserving the milk. Flake the fish.
- Saute the onions and leek in the oilve oil until golden. Add the diced potatoes and continue to saute for 2 minutes.
- Add the reserved milk, water. mustard and vegetable stock and bring to the boil, reducing to a low simmer for 15 minutes or until the potatoes are soft.
- Dissolve the cornflour in a little milk until smooth then add to the soup stirring until the soup thickens. It should have a slightly creamy texture.
- Add the flaked haddock, corn and parsley and heat through.
- You should add pepper to taste but salt is usually not needed as the smoked haddock is salty. Other smoked fish could be substituted.
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