750ml chicken stock
1 lt creamy milk
400g smoked haddock
Bag of frozen peas or fresh
4 garlic cloves (crushed or finely chopped)
1 medium onion chopped
Grated Gruyere cheese
- Place smoked
haddock in the milk by bringing to the boil and poaching.
- Take off the
heat and leave the smoked haddock in milk to infuse for at least ten minutes.
- Remove the
fish from the milk and take off skin.
- Break the fish
into big chunks and set aside.
- Put onions,
garlic and olive oil in a sauce pan, season and cook gently until soft and
- When the onions
are soft, add the peas, all the milk and some chicken stock.
- Bring back to
boil and simmer until the peas are cooked.
- Use a blender
or a hand blender in the pan to make the soup smooth.
- Taste and check
the seasoning as it will need some salt as the peas will make it sweet.
- Pour through
a sieve back into the pan.
- Bring back to a simmer and add some chicken stock to get the consistency you want.
- Put a piece
of smoked haddock in each bowl.
- Cover with
grated cheese and pour soup over so that the smoked haddock is covered.
- Add a swirl of cream if you want and some chopped chives.