A fantastic warming and filling soup - if you fancy more 'oomph' - add a poached egg as well!
Recipe by The Devilled Egg | The Online Cookery School.
- 1 tablespoon of Fussels Garlic Rapeseed Oil
- 1 small onion, finely chopped
- 1 leek, finely sliced
- 3 celery sticks, finely sliced
- 2 large potatoes, cubed
- 500ml milk
- 400ml fish stock
- 500g skinless and boneless smoked haddock
- 2 bay leaves
- 10 black peppercorns
- Small can of corn, drained
- To decorate: Fresh chives or dill and a drizzle of Fussels Truffle Rapeseed Oil
Heat the garlic oil in a heavy based saucepan and fry the onion, leek and celery until starting to turn golden.
Add the potatoes and fry for another few minutes.
Pour in the stock and simmer for 15 minutes until the potatoes are tender.
In the meantime, place the haddock, bay leaves and peppercorns and milk into a shallow pan, bring to a simmer and cook for 10 minutes.
Lift the fish out with a slotted spoon and leave to cool slightly in a bowl and then carefully flake, leave to one side.
Strain the milk into the potato pan.
Once the potatoes are nearly cooked, add the corn and heat through for a minute or two.
Pour the soup into a blender (reserving a few spoonfuls of the potatoes and corn for a chunkier finish) and blend.
Pour back into the pan and add the reserved potatoes and corn followed but the haddock and warm through and pour into bowls.
Serve sprinkled with chives and a drizzle of truffle oil.