Haddock Soup: Submitted by: David Frost | Date Added: 31 Oct 2011
Listed in: Soups

2 1 / 2 cups fish broth or vegetable broth
1 medium onion
5 medium leeks (800 g)
2 tablespoons. at the table of virgin olive oil
1 box of 19 oz (540 ml) white beans
1 pound smoked haddock without dye
A handful of parsley
black pepper
To garnish: 4 to 6 tbsp. to table cream (optional)

Put the broth in a saucepan to heat. Peel and finely chop the onion. Peel the leeks, chop and wash thoroughly.

Heat oil in a medium saucepan. Add onion and leeks. Saute 5 minutes, stirring. Pour the broth, bring to a boil, then reduce heat, cover and simmer 5 minutes.

Add beans with their liquid. Coarsely crush. Bring to a boil, then simmer.

Remove the skin from the haddock and cut it into cubes. Add to soup. Cook small tremors until the flesh is opaque.

Wash, dry and chop parsley. Pepper soup (no salt), then sprinkle with parsley and serve. Add a tablespoon of sour cream on each plate.

Makes 4 to 6 servings

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