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Ingredients
Method
- 260g smoked haddock loins
- 400ml whole milk
- 1 tbsp olive oil
- 2 sliced leeks
- 1 diced carrot
- 500ml chicken stock
- 400g tin of cannellini beans, drained
- 200g frozen sweetcorn
- ½ lemon, juice only
- Place the haddock in a saucepan and cover with the milk. Heat until just steaming, then remove from the hob and set aside – covered – for 10 mins or until the fish is cooked through. Meanwhile, fry the leeks and carrot in the oil for 10 mins to soften, then add the stock, beans and corn and simmer for 5 mins.
- Transfer about two-thirds of the stock and vegetables to a blender. Add the milk from the pan with the haddock and the lemon juice, season well and blitz until smooth. Return to the saucepan, flake the haddock into the soup, warm through and serve with crusty bread.
25 mins
4 serving
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