Add to favourite + Print

Silky celeriac soup with smoked haddock

By Matt Tebbutt

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

Prep:10 mins
Cook:40 mins

Serves 6
Easy

Nutrition per serving

kcal 636
fat 54g
saturates 30g
carbs 16g
sugars 9g
fibre 6g
protein 22g
salt 1.87g

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

Tip

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

Method

Heat the 50g of butter in a large saucepan until foaming, then lower the heat a little. Sweat the onion and leek with the clove 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.
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.
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, 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.