This soup is delicious and really filling with a mild smoky flavour from the fish. Serve with crusty bread.
Broccoli & smoked haddock soup – to serve 4
- 450g broccoli
- 50g unsalted butter
- 1 onion, chopped
- 2 garlic cloves
- 1 sprig of thyme
- 1 bay leaf
- 250g smoked haddock fillet, skinned and diced
- 850ml milk
- lemon juice
- cayenne pepper
Trim the broccoli, peel the fatter bits of the stem and then cut into bite-sized pieces. Melt the butter in a large pan. Add the broccoli, onion, whole garlic cloves, thyme and bay leaf. Stir to make sure everything is coated and then cover and sweat over a very low heat for 10 minute, stir now and then to make sure it doesn’t stick.
Add the haddock and milk, and season (though not too much salt as your fish might be quite salty). Bring to the boil and simmer covered, for 10-15 minutes or until the broccoli is really tender. Remover the bay leaf and thyme and liquidise.
Reheat when ready to serve, stir in a squeeze of two or lemon to give it a nice freshness.
Wine suggestion: Try a white wine from Gascogny. We enjoy drinking the Domaine de Pellehaut Harmonie de Gascogne white (from Mitchellandson.com) which blends Ugni Blanc, Colombard, Sauvignon, Gro & Petit Manseng and Chardonnay into a delightful fresh and fruity wine. Enough freshness and interest, but with an easy drinking finish. Great as a house white!