This is our version of the traditional soup.
1medium white onion, roughly chopped
1 head of fennel roughly chopped
2 sticks of celery roughly chopped
2 medium potato, peeled and roughly chopped
75ml/ white wine
Pinch saffron threads
3 fresh or dried bay leaves
1 vegetable stock cube
450ml hot water
225ml double cream
300g undyed smoked haddock , roughly chopped
1medium potato peeled and diced into 5mm dice
150g undyed smoked haddock cut into 5mm dice
1 leek cut into 5mm dice
1 tablespoon chopped fresh Dill and 1 tablespoon snipped chives (you can add chopped flat leaf parsley as well if you wish)
1. Heat the butter in a saucepan, and as the butter begins to foam, add the onion, celery, fennel, and potato. Sweat for 2-3 minutes, but do not brown.
the white wine and bring to the boil. Crumble in the stock cube and add the hot
water, bay leaf and saffron. Stir well until the stock cube has dissolved and
cook for approx 15mins or until the potatoes are cooked. Add the smoked haddock
and cook for a further 5 minutes.
3. Transfer to a blender and blitz until smooth, passing through a fine sieve (if required, depends on how powerful your blender is.) into a clean pan. Season with salt and pepper, add the cream and set aside. Set aside
4. To prepare the garnish, boil the diced potatoes in salted water until just cooked, add the smoked haddock and leek. Stir and strain.
Add to the soup, warm through.
Pour into a soup bowl to serve and garnish with the chopped herbs.
NB. In the restaurant we also serve it with locally hot smoked Scottish salmon and a soft-boiled quail’s egg.