Make this traditional and delicious soup for Burns night!

Knob of butter
1 small onion, finely chopped
2 potatoes, cubed
250ml fish stock (or vegetable)
1 bay leaf
250g smoked haddock
250ml milk
Freshly ground nutmeg
1 small bunch of chives, chopped

Melt the butter in a pan and add the onion, season with salt
Cook the onions for a few minutes on a gentle heat until starting to
soften
Add the potatoes and the stock and simmer for 10-15 minutes, until the potatoes are cooked through
Remove a a few cubes for decoration, keep them to one side
In another pan, poach the haddock with the bay leaf in the milk for 5-10 minutes until the fish just tender
Lift out the fish and remove the skin and bones an discard
Flake the fish, reserving a handful for decoration
Remove the bay leaf and also discard
Add the fish flakes and milk to the potatoes and cook for a few more minutes
Blend the soup, season with salt and pepper and pour into bowls
Serve topped with the potato cubes, fish flakes, chives and some freshly ground nutmeg

Abroath Smokies


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