Ingredients
- 700ml milk
- Small handful flat leaf parsley (leaves and stalks separated), chopped
- 1 bay leaf
- ½ kilo smoked haddock fillet (not dyed)
- 65 gms low fat spread
- 1 medium onion (finely chopped)
- 250 gms mashed potato (leftover or cooked)
- Pepper to taste
Method
- Pour the milk, parsley stalks, bay leaf, and haddock into a large, roomy saucepan
- Bring the milk to a gentle boil and simmer for 3 minutes
- Remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavour into the milk
- Remove the haddock from the milk with a slotted spoon and put to one side
- Strain the liquid through a fine sieve and reserve the herb-infused milk
- Heat the low fat spread in another, smaller saucepan. Add the onions and cook gently until translucent – about 5 minutes. Be careful not to burn them
- Add the milk and the potato to the onions and stir until incorporated and a thick, creamy consistency
- Flake the smoked haddock into meaty chunks, taking care to remove any bones you may find and add to the soup
- Add the chopped parsley leaves to the soup and bring to a gentle simmer and cook for a further 4 to 5 minutes. Do not over stir. If over stirred then you will break up the fish too much
- Taste the soup and pepper as needed
- Serve hot with crusty bread
Why not download the recipe and try this delicious soup for yourself.