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Recipe for :

Pea and Smoked Haddock Soup

This recipe comes from Chef Simon Scott via Graham Jones a previous contributor to the site who has also worked with Simon.

Simon, 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.

If you would like to know more about the restaurant then have a look at the web site <click here>

Ingredients

1 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 sweet
400g smoked haddock
2 cloves garlic
1 onion - chopped
Olive oil
Fresh gruyere cheese - grated

Method

  • Poach 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.
  • Remove fish, take off skin and break into big chunks - set aside.
  • Put onions, garlic and olive oil in a sauce pan, season and cook gently until soft and translucent.
  • When 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
  • Use 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.
  • Pour 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.

To Serve:

Ideally have some deep bowls and don't tell the guests about the fish

  • Put lump of fish in bowl
  • Cover with grated cheese, pour over soup to cover.
  • Add a swirl of cream if you want and some chopped chives.

Serves 6

Chef Simon Scott
Les Saveurs de St Avit - www.les-saveurs-tarn.com

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