Smoked Haddock Soup, curry oil and coriander

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.