Recipe
for :
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Potato, Smoked Haddock and Leek Soup
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 This
recipe for Potato, Smoked Haddock and Leek Soup
by Andrew Fairlie comes from Albert Bartlett (www.albert-bartlett.co.uk),
Britain’s leading grower and packer of root vegetables.
A family business for more than 50 years, they are fiercely
committed to natural farming with minimum interference.
 When
the prestigious Michelin Guide bestowed Andrew Fairlie@Gleneagles
with its coveted two star status, Andrew was the only
chef in Scotland to receive the honour.
It crowned a remarkable six months for him.
The July before, he had been asked to cook for Bush,
Blair and Berlusconi, etc at the G8 conference, wringing
praise from that celebrated food critic, Jacques Chirac.
This is just one of the range of recipes he has created
to take advantage of the Rooster potato’s unique
texture and flavour.
Ingredients
for Potato, Smoked Haddock and Leek Soup
600g peeled Roosters, cut into large dice (2cm)
600g undyed smoked haddock
1 finely chopped onion
3 sliced leeks
750ml water
75ml double cream
25g butter
4 sliced spring onions
bouquet garni
How
to make Potato, Smoked Haddock and Leek Soup
- Place
the haddock, chopped onion, and bouquet garni into
a saucepan. Cover with water and bring to a simmer.
Skim the surface of any froth and simmer for 5 minutes.
- Lift
the haddock from the pan and remove any skin and bones.
Flake the haddock and return the skin and bones to
the water. Simmer for 20 minutes.
- Melt
the butter in a heavy saucepan, add the washed and
sliced leeks, and cook until just soft. Then add the
potatoes and cook for another 3 minutes.
- Add
the fish stock and simmer gently until potatoes are
tender.
- Add
the double cream and bring to the boil.
- Add
the haddock and check for seasoning.
- Divide
into bowls and sprinkle the spring onions on top.
Serves 4
www.albert-bartlett.co.uk
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