Best 2 Smoked Haddock Soup Recipes
Indulge in the symphony of flavors that is smoked haddock soup, a culinary masterpiece that seamlessly blends the rich smokiness of haddock with a creamy, velvety broth. This delightful soup is not only a feast for the taste buds but also a visual spectacle, thanks to the vibrant colors of the vegetables that accompany the haddock. Whether you prefer a traditional approach or a modern twist, our collection of smoked haddock soup recipes caters to every palate. From classic recipes that stay true to the essence of this timeless dish to innovative variations that incorporate unexpected ingredients, our recipes offer a diverse range of options to suit your culinary preferences. So, prepare to embark on a culinary journey as we delve into the world of smoked haddock soup, where every spoonful promises a moment of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP
The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter.
Provided by French Tart
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
- Take the haddock from the pan and remove the skin and bones.
- Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
- Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
- Add the milk to the fish stock and bring back to the boil.
- Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
- Add the fish and reheat.
- Check for seasoning.
- Just before serving, add the butter in small pieces so that it runs through the soup.
- Serve with chopped parsley on top, accompanied by triangles of toast.
Nutrition Facts : Calories 490, Fat 15, SaturatedFat 8.4, Cholesterol 216.6, Sodium 2033.4, Carbohydrate 21.3, Fiber 1.2, Sugar 2, Protein 64.6
SMOKED HADDOCK SOUP
Provided by Cathal Armstrong
Categories Soup/Stew Milk/Cream Fish Sauté Quick & Easy St. Patrick's Day Dinner Leek Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
- In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.
Tips for Making Smoked Haddock Soup:
- Use high-quality smoked haddock. Freshness and quality of ingredients are key factors in making a delicious soup. Look for smoked haddock fillets or pieces that are firm and have a vibrant color. Avoid those that appear dull or have an off odor. - Don't overcook the haddock. Smoked haddock is a delicate fish, so it is important to not overcook it. Otherwise, it will become tough and lose its flavor. Add the haddock to the soup towards the end of the cooking time, just enough to heat it through. - Use a good quality stock. The stock you use will greatly impact the flavor of the soup. Use a homemade stock if possible, or choose a store-bought stock that is low in sodium and has a rich flavor. - Don't be afraid to experiment with different vegetables. The recipe provided in the article includes a variety of vegetables, but you can also add others that you enjoy. For example, you could add diced carrots, celery, or parsnips. - Serve the soup with crusty bread or crackers. Smoked haddock soup is a hearty and flavorful soup that is perfect for a cold day. Serve it with crusty bread or crackers for a satisfying and comforting meal.Conclusion:
Smoked haddock soup is a classic dish that is easy to make and always a crowd-pleaser. With its smoky flavor and creamy texture, this soup is sure to warm you up on a cold day. Follow the tips above to make the best smoked haddock soup possible. Experiment with different vegetables and seasonings to create a soup that is uniquely yours.
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