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:
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.