A twist on celery soup. Leave out the haddock if you like (it’s just flaked over the top)
Prep:10 mins
Serves 6
50g unsalted butter1 onion, chopped1 leek, finely chopped1 garlic bulb, cut through the middlefew thyme sprigs, plus extra to serve4 bay leaves1 celeriac, peeled and diced2 medium potatoes, diced1l chicken stock500ml milk2 fillets natural smoked haddock500ml double cream
STEP 1Heat 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 2Meanwhile, 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 3When 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.
