Serves 4 Prep Time : 15 mins Cooking time : 50 mins
1.5 litre light fish stock
2 leeks, roughly chopped
1 onion, roughly chopped
4 sticks celery, roughly chopped
2 bay leaves
500 gram potatoes, peeled and diced
750 gram smoked haddock, skinned and diced
200 ml single or whipping cream
3 tsp. grain mustard
4 tsp. chopped parsley
Place the leeks, onion, celery and bay leaves in a large pot with the stock and bring to the boil.
Add half the diced potatoes, bring back to the boil, reduce the heat to a simmer.
Cover and cook for 25 minutes, until the potatoes have broken down.
Blend the soup with a hand blender and pour through a sieve into a clean pot.
Add the remaining potatoes, bring back to the boil and simmer for ten minutes.
Add the smoked haddock and cook for a further ten minutes, stirring very gently.
Stir in the cream and and heat gently, do not allow it to boil or it will split.
Stir in the grain mustard and half the parsley, the serve immediately, sprinkling the remaining parsley on top.