Cream of Smoked Haddock Soup
• 2 shallots, peeled and finely chopped
• 2 leeks, white parts only, finely sliced
• 2 sprigs lemon thyme
• 1 bay leaf
• 300g undyed smoked haddock skinned, boned and finely cubed
• 750ml hot fish stock
• ½ teaspn ground mace
• 150ml double cream
• lemon juice to taste
• salt and pepper
• finely chopped chives to garnish (optional)
Types of Dishes
Soups
Occasion, extravagance & level of difficulty
Simple recipes
Cooking appliance
Steam oven
Type of ingredient
Vegetables
Event Recipes
Owners Courses
Chefs
Pascal Aussignac
Temperate range
Warm
Preparation1 Place the butter in the base of a deep solid steam container. Cover and steam on Cook Universal at 100ºC for 2 minutes.
2 Add the shallots and finely sliced leeks to the container and stir to coat with the butter. Add the lemon thyme and the bay leaf. Cover and return the dish to the oven. Cook at 100ºC for 8 minutes to soften the shallots and leeks.
3 Stir in the cubed smoked haddock, the fish stock and the ground mace. Cover and cook again at 100ºC for 5 minutes.
4 Remove from the steam oven and blend the soup in a liquidiser or food processor until smooth. If you want a very velvety, smooth finish to the soup strain it back through a sieve into the steam container, rubbing it through with the back of a wooden spoon
5 Stir in the double cream and return the soup to the steam oven for a further 2 minutes at Cook Universal 100ºC to warm through. Check the seasoning and add lemon juice, salt and pepper to taste. Garnish with freshly chopped chives to serve.
2 Add the shallots and finely sliced leeks to the container and stir to coat with the butter. Add the lemon thyme and the bay leaf. Cover and return the dish to the oven. Cook at 100ºC for 8 minutes to soften the shallots and leeks.
3 Stir in the cubed smoked haddock, the fish stock and the ground mace. Cover and cook again at 100ºC for 5 minutes.
4 Remove from the steam oven and blend the soup in a liquidiser or food processor until smooth. If you want a very velvety, smooth finish to the soup strain it back through a sieve into the steam container, rubbing it through with the back of a wooden spoon
5 Stir in the double cream and return the soup to the steam oven for a further 2 minutes at Cook Universal 100ºC to warm through. Check the seasoning and add lemon juice, salt and pepper to taste. Garnish with freshly chopped chives to serve.
TipsPreparation time: 10mins
Cooking time: 20mins
Difficulty: EASY
Cooking time: 20mins
Difficulty: EASY
| device-settings | Steam |
| Temperature | 100°C |
| Time | 20 min |