Smoked Haddock Soup
A rich and creamy soup featuring tender smoked haddock, aromatic leeks and fennel, infused with fresh herbs. This elegant seafood soup combines the smokiness of the fish with the delicate flavors of fresh rosemary, thyme, and dill.
Ingredients
- •10 sprigs fresh rosemary
- •20 sprigs fresh thyme
- •2 whole dried bay leaves
- •12 whole black peppercorns
- •2 tablespoons unsalted butter
- •2 large leeks
- •1 large fennel bulb
- •2 quarts heavy cream
- •1 pound smoked haddock
- •2 tablespoons minced fresh dill
- •recipe note
- •1 square cheesecloth
- •1 piece kitchen string
Cooking Instructions
- 1.
Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
5 min
- 2.
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.
40 min