Name: Silky celeriac soup with smoked haddock
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: British
Ingredients: 50g unsalted butter; 1 onion chopped; 1 leek finely chopped; 1 garlic bulb, cut through the middle; few thyme sprigs, plus extra to serve; 4 bay leaves; 1 celeriac peeled and diced; 2 medium potatoes diced; 1l chicken stock; 500ml milk; 2 fillets natural smoked haddock; 500ml double cream

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Silky celeriac soup with smoked haddock

Silky celeriac soup with smoked haddock

Matt Tebbutt

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Serves 6

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 5 out of 5.14 ratingsRate

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A twist on celery soup. Leave out the haddock if you like (it's just flaked over the top)

Freezable

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Ingredients

Nutrition

Units:

MetricUS

50g unsalted butter
1 onion

chopped
1 leek

finely chopped
1 garlic

bulb, cut through the middle
few thyme

sprigs, plus extra to serve
4 bay leaves
1 celeriac

peeled and diced
2 medium potatoes

diced
1l chicken stock
500ml milk
2 fillets natural smoked haddock
500ml double cream

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Nutrition: per serving

kcal636
fat54g
saturates30g
carbs16g
sugars9g
fibre6g
protein22g
salt1.87g

Method

step 1

Heat the 50g of butter in a large saucepan until foaming, then lower the heat a little. Sweat the onion and leek with the bulb of garlic, a few sprigs of thyme and 2 bay leaves. Add the celeriac and the 2 potatoes and cook for 10 mins more, stirring frequently so the vegetables don’t stick to the pan. Pour over the litre of stock to just about cover, bring to the boil, then simmer gently for 20 mins.
step 2

Meanwhile, in a deep frying pan bring the 500ml of milk and remaining bay leaves to the boil. Lower to a very gentle simmer, slide in the 2 haddock fillets and cover with baking paper. Cook for 3-4 mins until the fish flakes easily. Remove the fish from the milk and flake into a bowl; cover to keep warm.
step 3

When the celeriac is tender, pour in the 500ml of cream, bring back to the boil and remove from the heat. Remove the garlic and herb stalks (you can squeeze out the softened garlic and eat it spread it on toast if you like), then blitz until silky smooth using a stick blender. If you want to freeze the soup, stir through the fish at this point. Serve scattered with the flaked haddock and thyme leaves.

RECIPE TIPS

MATT SAYS...

'As the haddock is just flaked over to finish, you can leave it out if the kids aren’t keen. Also, if you want to make this soup vegetarian, simply omit the haddock and make the soup with vegetable stock.'

GET AHEAD

The celeriac soup can be made and the haddock poached 2 days in advance or up to a month ahead and frozen – defrost both completely before reheating

Recipe from Good Food magazine, December 2009

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A star rating of 5 out of 5.14 ratings

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