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Smoked Haddock Soup

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Introduction

Smoked Haddock Soup is a comforting and hearty dish that brings together the richness of smoked haddock with the depth of fresh herbs. Ideal for chilly evenings or as a nourishing meal after an adventurous day, this soup stands out not just for its flavor but also for its simplicity in preparation.

Tips for this Recipe

  • For the best results, use a fresh haddock; however, smoked cod or mackerel are excellent substitutes if needed.
  • When using leeks and fennel, make sure to wash them thoroughly before cutting to remove any sand or grit.
  • Gently simmer the soup for a few hours on low heat; this allows the flavors from the herbs and smoked haddock to meld beautifully.

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, white and pale green parts only (cut into 1/2-inch pieces)
  • 1 large fennel bulb (diced medium size)
  • 2 quarts heavy cream
  • 1 pound smoked haddock, flaked (about 2 cups total)*
  • 2 tablespoons minced fresh dill

Adviced equipments

  • Stock Pot
  • Dutch Oven
  • Soup Ladle
  • Blender (or Immersion Blender)
  • Stainless Steel Mixing Bowls
  • Cutting Board
  • Chef’s Knife
  • Wooden Spoon or Soup Ladle Spatula
  • Glass Storage Containers with Lids
  • Measuring Cups and Spoons

History of the Recipe

The tradition of smoked haddock soup stems from Northern European culinary practices, where preserving fish through smoking was a common method. This recipe pays homage to those time-honored techniques by combining them with fresh herbs and creamy elements that are quintessential in the region’s cooking style.

Fun Facts about this Recipe

Did you know that smoking fish was an ingenious method of food preservation in cold climates? Smoked haddock’s rich flavor profile is not only a testament to these time-honored techniques but also serves as a link connecting the past with our modern palate.

(The fun facts section would continue expanding on culinary history, health benefits, and interesting anecdotes related to smoked haddock soup.)

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Smoked Haddock Soup

Smoked Haddock Soup

amanda

Equipment

  • - Stock Pot: Ideal for cooking soups, stews, and boiling ingredients together effectively.

  • - Dutch Oven: A heavy-bottomed pot that provides even heat distribution and can be used for simmering or slow cooking.

  • - Soup Ladle: Essential for serving soup, designed to hold a generous amount of liquid while allowing easy pouring.

  • - Blender: Useful for pureeing soups to the desired consistency if needed.

  • - Stainless Steel Mixing Bowls: Handy for mixing ingredients and holding them before adding to your pot.

  • - Cutting Board: Vital for preparing vegetables or herbs that will go into the soup.

  • - Chef's Knife: Necessary for chopping ingredients efficiently, including onions which are a common element in soups.

  • - Wooden Spoon or Soup Ladle Spatula: Great for stirring and ensuring even cooking of your soup without scratching non-stick surfaces if used.

  • - Immersion Blender (Blender Hand): Perfect for directly pureeing soups in the pot, maintaining flavor and temperature.

  • - Glass Storage Containers with Lids: Useful for storing any leftovers or portioned servings of your soup.

  • - Measuring Cups and Spoons: Essential for measuring ingredients accurately before adding them to the recipe.

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, white and pale green parts only, cut into 1/2-inch pieces (about 2 cups total)

  • 1 large fennel bulb, cut into medium dice (about 2 cups total)

  • 2 quarts heavy cream

  • 1 pound smoked haddock, flaked (about 2 cups total)*

  • 2 tablespoons minced fresh dill

  • *If smoked haddock is unavailable, substitute smoked cod or mackerel. Alternatively, use fresh haddock, cod, or halibut, cut into 1-inch pieces (about 2 cups total).

  • 10- by 10-inch square of cheesecloth, kitchen string

Instructions

1

Instruction 1

Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
2

Instruction 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.
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