Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 7

Good smoked haddock is an art form, and it’s something that really only exists in the UK. In this soup it plays off the sweet nuttiness of the parsnips beautifully, producing a flavour combination that is unmistakably British. Tony

Serves 6

25g/1 oz butter

1 onion, finely chopped

1 celery stalk, finely chopped

1kg/2¼lb parsnips, finely chopped

1.8 litres/3 pints vegetable stock

300g/10 oz undyed smoked haddock

300ml/½ pint milk mixed with 300ml/½ pint water

150ml/¼ pint double cream (optional)

sea salt and freshly ground black pepper

Heat the butter in a large saucepan, add the onion and celery and cook for about 5 minutes, until softened. Stir in the parsnips and cook for a further 5 minutes. Pour over the stock and bring to the boil. Simmer gently for 20-25 minutes, until the parsnips are very tender.

Meanwhile, place the smoked haddock in a frying pan and pour over the milk and water. Bring to the boil and simmer for 2 minutes, then remove from the heat and leave the fish to cool in the poaching liquid.

Blitz the parsnip mixture until smooth, either with a hand-held blender or in a jug blender. Add the cream if required, then reheat gently and season to taste. Remove any skin and bones from the smoked haddock, discard the poaching liquid, and flake the fish into the soup. Ladle into warmed bowls to serve.