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Smoked Haddock Soup

Name: Smoked Haddock Soup
Cuisine: british
Ingredients: 10 sprigs fresh rosemary; 20 sprigs fresh thyme; 2 whole dried bay leaves; 12 whole black peppercorns; 2 tablespoons unsalted butter; 2 large leeks, white and pale green parts only, cut into 1/2-inch pieces (about 2 cups total); 1 large fennel bulb, cut into medium dice (about 2 cups total); 2 quarts heavy cream; 1 pound smoked haddock, flaked (about 2 cups total)*; 2 tablespoons minced fresh dill; *If smoked haddock is unavailable, substitute smoked cod or mackerel. Alternatively, use fresh haddock, cod, or halibut, cut into 1-inch pieces (about 2 cups total).; 10- by 10-inch square of cheesecloth, kitchen string

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
2.
In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.

Recipes sourced from Epicurious.com.

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