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Cream of fennel soup with smoked haddock

You'll need

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


  • 01
  • 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.
  • 02
  • Meanwhile, cook leek in boiling salted water for 3 minutes or until bright green, then drain and refresh in iced water.
  • 03
  • 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.
  • 04
  • Place haddock in the centre of warm serving bowls, ladle soup around haddock and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Smoky, mineral, barrel-fermented sauvignon blanc.

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