Smoked Haddock Soup
|Potato||4 Ounce (100 Gram)|
|Smoked haddock||8 Ounce|
|Butter||1 Ounce (25 Gram)|
|Plain flour||1 Ounce (25 Gram)|
|Vegetable stock||1 Pint (600 Milliliter)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Dried tarragon||1 Pinch|
|Dried basil||1 Teaspoon|
|Ground black pepper||To Taste|
|Parsley sprigs||1 Tablespoon (For Garnish)|
Peel and quarter the potato and onion, and cut the raw fish into 2.5-cm/l-in cubes.
Place these ingredients in the bowl and chop finely, using the double-bladed chopping knife.
Add the grated lemon rind and mix well.
Melt the butter and fry the chopped ingredients for a few minutes.
Stir in the flour and add the stock, milk, dried herbs, turmeric and salt and pepper to taste.
Bring this to the boil, stirring continuously, and simmer for 30 minutes.