Smoked haddock soup with fresh herbs and spinach
- March 2015
- Serves 6
- Hands-on time 45 min
A Scottish-inspired soup recipe by Raymond Blanc that’s filled with the heady flavours of smoked haddock. Serve as a starter with fresh bread and an extra sprinkling of fresh chives.
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- 10.6g (5.8g saturated)
- 6.3g (5.6g sugars)
Passing the soup through a fine sieve after blending makes it ultra-smooth and light – push it through using the back of a ladle – but you’ll have to discard what’s left in the sieve. If you don’t want to discard the fish, blend the soup well in a liquidiser, then serve without sieving. It’ll have a thicker texture but will still taste great.
Make sure your soup is piping hot when it’s served – the heat gently cooks the smoked haddock cubes in the garnish so they poach perfectly.
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