This
is an adaption of the famous Chef’s Simon Hopkinson recipe for a soup using the
same ingredients. It is warm, tasty and tastes of more, which is all we wish
for. You will need:
70g
butter
2
leeks, white parts only, sliced finely and washed
2
cloves of garlic, crushed
Salt
and pepper
600ml
of good chicken stock
1
large potato, peeled and chopped
300ml
of milk
450g
of undyed smoked haddock skinned and without bones (use fish from a local smoke
house or even better still use Sally Barnes smoked haddock it’s the best)
1
tbsps. of chopped coriander leaves
Little
lemon juice to taste
150ml
of cream
1
tsp. of curry powder
2
tbsps. Of sunflower oil
In a
large saucepan melt the butter and cook the leeks gently until soft. Add the
garlic and potato and cook for a further five minutes. Pour in the chicken
stock and bring to the boil, turn down the heat and simmer for 15 minutes,
season and liquidize and strain through a sieve.
Cook
the haddock in the milk and add both to the soup base, stir in the coriander,
lemon juice and cream.
In a
small pot heat the oil gently and add the curry powder, let the oil cool and
strain. Use this to swirl on top to the soup just before serving.
