This soup is rich and wonderfully creamy. It makes a delicious lunch or light supper with French bread.
450 g (1 lb) smoked haddock fillets, skinned
570 ml (l pint) hot fish or vegetable stock
225 g (8 oz) potatoes, peeled and diced
1 large onion, peeled and chopped
2 sticks celery, peeled and diced
Salt and pepper
1 tbsp lemon juice
570 ml (l pint) milk
2 hard-boiled eggs, chopped
2 tbsps chopped parsley
570 ml (l pint) hot fish or vegetable stock
225 g (8 oz) potatoes, peeled and diced
1 large onion, peeled and chopped
2 sticks celery, peeled and diced
Salt and pepper
1 tbsp lemon juice
570 ml (l pint) milk
2 hard-boiled eggs, chopped
2 tbsps chopped parsley
method
1. Place the fish in a shallow dish and pour over a few spoonfuls of stock. Loosely cover the dish and cook for 4 - 5 minutes or until the fish is cooked through.
2. Flake the fish finely, discarding any bones. Set aside.
3. Place the potatoes, onion, celery and remaining stock in a bowl. Cover loosely and cook for about 10 minutes, stirring occasionally during cooking.
4. Add the fish to the potato mixture, season with salt and pepper and stir in the lemon juice. Add the milk.
5. Cover loosely and cook for a further 5 minutes on HIGH.
6. Allow the soup to stand for about 2 minutes before serving. Garnish with the chopped hard-boiled egg and parsley
2. Flake the fish finely, discarding any bones. Set aside.
3. Place the potatoes, onion, celery and remaining stock in a bowl. Cover loosely and cook for about 10 minutes, stirring occasionally during cooking.
4. Add the fish to the potato mixture, season with salt and pepper and stir in the lemon juice. Add the milk.
5. Cover loosely and cook for a further 5 minutes on HIGH.
6. Allow the soup to stand for about 2 minutes before serving. Garnish with the chopped hard-boiled egg and parsley
serving amount
serves 4
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