Pumpkin & smoked haddock soup

This soup is absolutely delicious! It didn't last long...

Another recipe from Scottish Cookery, by Flame Tree Publishing.

Serves: 7 persons.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 3 celery stalks, chopped
  • 700g pumpkin, cut into chunks
  • 500ml chicken stock
  • 125ml white wine (the recipe called for dry sherry but I had none so I improvised)
  • 200g smoked haddock fillet
  • 150ml milk
  • 3 tbsp water
  • 4 tbsp parsley, chopped
  • pepper to taste

Method:

  1. Heat the oil in a large saucepan and gently cook the onion, garlic and celery for about 10 min. 
  2. Add the pumpkin and potatoes to the saucepan and stir to coat the vegetables with the oil.
  3. Gradually pour in the stock and bring to the boil. Cover, then reduce the heat, and simmer for 25 min, stirring occasionally. 
  4. Stir in the wine, then remove the saucepan from the heat and leave to cool for 5-10 min.
  5. Blend the mixture and reserve.
  6. Place the fish in a frying pan and pour the milk with 3 tbsp water and bring to almost boiling point. reduce the heat, cover and simmer for 6 min, or until the fish is cooked and flakes easily.
  7. Remove from the heat and remove the fish from the liquid, reserving both liquid and fish.
  8. Discard the skin and any bones of the fish and flake into pieces.
  9. Stir the fish liquid into the soup, together with the flaked fish. Ups, the parsley went in a step too early.
  10. Season with pepper, stir in the parsley and serve immediately.

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