Smoked Haddock New Potato Soup With Maple Drizzle Food

SMOKED HADDOCK, LEEK AND POTATO SOUP

Steps:

• Fry the leeks gently in the butter for 5 minutes then stir in the potatoes.
• Add the milk and stock and season with black pepper; Cover and simmer for 15 minutes or till the potatoes are tender.
• Squash the potatoes a bit with the back of a spoon if you'd like your soup slightly thicker.
• Gently lower the haddock chunks into the pan and simmer gently for five minutes.
• Ladle into bowls and serve with crusty bread.

CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP

Steps:

• Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
• Take the haddock from the pan and remove the skin and bones.
• Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
• Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
• Add the milk to the fish stock and bring back to the boil.
• Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
• Add the fish and reheat.
• Check for seasoning.
• Just before serving, add the butter in small pieces so that it runs through the soup.
• Serve with chopped parsley on top, accompanied by triangles of toast.