ALMOST NO DAIRY 'CREAM' OF HADDOCK SOUP, low-cholesterol, prepare ahead

A smooth creamy (dairy-free) Smoked Haddock Soup...healthy filling indulgence

 Smoked Fish Soup, found in delis & bistros everywhere in Republic of Ireland
 (with Waitrose multi-seed half baguette 80p) 

photo 24/9/16

The blogger came across a version of this soup everywhere in the Republic of (Southern) Ireland, whether in major cities or small towns.  

It's not surprising because the soup is rich, thick and satisfying - a bowlful will suffice for supper - and Ireland has plenty of smoked fish.

67's version is based on Smoked Haddock and is almost free of dairy.  It's  gorgeously flavourful, velvety, smooth and satisfying.   

Low-Dairy 'Cream of Haddock' Soup is  modelled on what chefs call a veloute -- a rich soup based on chicken, veal or fish stock with butter, flour and plenty of cream.  Veloutes usually appear on high-end menus; they're considered rather sophisticated, with expensive ingredients adding a touch of luxury.  

67's version is healthier -- it has no cream or flour and only a tiny amount of butter but is still richly textured and thrillingly tasty.  

The cost of smoked haddock (£10 a pound/1/2 kilo: Oct 2019) makes the soup an indulgence but Waitrose currently has a special on two types of smoked haddock.  


The soup will impress when entertaining, ideally served piping hot in small cups.  Or it makes a lovely first course for a special lunch or dinner.  It will also serve as a light main course. 

It's one of the blog's more popular choices, appearing on page views time and again throughout the year.

Cost: £8-10
Serves: 6 as main; 8 as first course; many as appetizer 

Ingred:

  2 onions
  2 carrots
  1 large potato

 (all the above coarsely chopped)

  1 tbsp butter & 1 tbsp good olive oil
  16 oz/1/2 kilo uncooked smoked haddock OR 8oz/1/4 kilo each of smoked haddock and white fish, divided 
  1 bunch parsley tied together
  1 bay leaf
  2 cloves garlic, grated
  6 cups of fish stock (pref) or water (you can replace 1 cup fish stock with white wine/grape juice)
  1 sprig fresh or a generous pinch dried thyme 

  1 tsp Dijon mustard 
  zest of a lemon 

Garnish: 

  chives (opt)

Method:

1. Over med heat, saute onion, carrots & potato in butter/olive oil; reduce heat to low and continue to sweat the veg for 20 mins, stirring occasionally to prevent sticking
2. Add water/stock, parsley, bay leaf, garlic.    
3. Divide smoked haddock into 2 equal pieces; add one piece to the pot (if using white fish, add it here) refrigerate the rest 
4. Bring to the boil; turn heat right down;  simmer 20 mins
5. Take out cooked fish; add second piece of haddock
6. Slightly cool  fish retrieved from the pot; remove skin and bones; flake coarsely; set aside
7. Check 2nd piece of haddock after 15 mins; if cooked through, remove; when cool, remove skin and bones; flake coarsely; set aside for garnish  
8. Remove parsley bunch and bay leaf from soup; add mustard and zest and first lot of flaked haddock
9. If serving straightaway, blitz with stick blender or -- very carefully -- in a cup blender that's only half full.  
10. Serve generously garnished with reserved flakes of haddock and, if using, chives, if using 
11. If serving later, cool and whizz until smooth and velvety.  Reheat without boiling; garnish with reserved coarsely flaked haddock and chives 

Tip:

If in frugal mode, replace half the smoked haddock with frozen or fresh sustainably-sourced white fish, though expect the flavour to be less intense.  

                                             More fish on Nav Bar: Recipes I: Fish

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.