Real comfort food this, it’s a thick, chunky and really flavoursome soup – an ideal lunch or supper that will surely brighten even the coldest and most miserable winter’s day – also dead easy to make!
What you need…
2 haddock fillets
568ml (1 pint) milk
4 bay leaves
1 large onion, chopped
1 carrot, roughly chopped
½ swede, roughly chopped
1 large potato, peeled and roughly chopped
1 teaspoon mustard seeds
1 teaspoon turmeric
1 tablespoon plain flour
2 tablespoons flatleaf parsley, chopped
What to do…
Cut the haddock fillets in half and pop them into a saucepan with the milk, bay leaves and peppercorns. Bring to the boil and then pop the lid on, removing from the heat and leaving the flavours to infuse.
Melt the butter and then sauté the onion until just soft. Add the carrot, swede and potato together with the mustard seeds and turmeric and sauté the lot over a moderate heat, stirring the whole time, until lightly browned.
Use a slotted spoon to remove the haddock from the milk.
Scatter the flour over the vegetables cook over a moderate heat, stirring to evenly incorporate. Gradually pour in the infused milk, stirring as you go and then turn up the heat to create a thick sauce. Cook the vegetables in this sauce until they are soft (15 minutes or so).
Break up the haddock into bite-sized chunks and tip it into the pan to warm through.
Serve in rustic bowls (it’s that kind of a soup) with a little chopped parsley to garnish. Enjoy this soup that has the same warming effect as snuggling up in a warm blanket but with the added zing of a little spiciness.
A very easy-going, relaxed recipe, rather like the man himself