and Smoked Haddock Soup
recipe comes from Chef Simon Scott via Graham Jones
a previous contributor to the site who has also worked
who was the Head-Chef at the acclaimed 'Savoy Grill'
at the Savoy Hotel before moving to France, runs his
own restaurant, Les Saveurs de St Avit, located in the
south of the Tarn region.
you would like to know more about the restaurant then
have a look at the web site <click
ltr creamy milk
3/4 ltr chicken stock (from a stock cube is fine)
bag of peas - cheaper the better or soup can be too
400g smoked haddock
2 cloves garlic
1 onion - chopped
Fresh gruyere cheese - grated
smoked haddock in the milk, bring to boil, take off
heat leave in milk to infuse for a good ten minutes
- or until you need the milk.
fish, take off skin and break into big chunks - set
onions, garlic and olive oil in a sauce pan, season
and cook gently until soft and translucent.
the onions are soft, add the peas, all the milk and
some chicken stock - bring back to boil and simmer
until the peas are cooked
a blender or a hand blender in the pan to make the
soup smooth - taste and check the seasoning - it will
definitely need some salt as it will be sweet with
all those peas.
through a sieve back into the pan. Bring back to a
simmer and add some chicken stock to get the consistency
you want - thinish for starter, thick for supper.
have some deep bowls and don't tell the guests about
with grated cheese, pour over soup to cover.
a swirl of cream if you want and some chopped chives.
Les Saveurs de St Avit - www.les-saveurs-tarn.com