FAST FOOD
Cream of fennel soup with smoked haddock

Cream of fennel soup with smoked haddock

Serves 6



2   leeks, green tops only, washed and coarsely chopped
50 gm   butter
1 tbsp   olive oil
150 gm   shallots, thinly sliced
4   cloves of garlic, bruised
1 bulb (450 gm)   fennel, thinly sliced
2 cups   chicken stock
2 cups   pouring cream
To taste:   lemon juice
200 ml   milk
250 gm   smoked haddock


1 For smoked haddock, heat milk in a small saucepan and bring to just below the boil, add haddock, and simmer for 5 minutes or until flaking. Drain haddock and discard milk. Flake haddock into a bowl, discard bones and cover to keep warm.
2 Meanwhile, cook leek in boiling salted water for 3 minutes or until bright green, then drain and refresh in iced water.
3 Heat butter and olive oil in a heavy-based saucepan, add shallots and garlic and cook over medium heat for 3 minutes or until soft, then add fennel and cook for another 4 minutes or until fennel is just soft. Add chicken stock and cream and simmer for 15 minutes or until the fennel is tender. Purée fennel and blanched leek in a blender, in batches, until smooth, then strain through a fine sieve into a clean pan. Season to taste with sea salt, freshly ground black pepper and lemon juice. Reheat gently over medium heat.
4 Place haddock in the centre of warm serving bowls, ladle soup around haddock and serve immediately.


Drink Suggestion Smoky, mineral, barrel-fermented sauvignon blanc.

RECIPE Matthew Kemp PHOTOGRAPHY Ben Dearnley STYLING Yael Grinham


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