Chunks of smoked haddock and slices of leek in a flavoursome rich and creamy soup.
Serves 4
2 Tbsp Olive Oil
225g Leeks, finely sliced (prepared weight)
2 Cloves of Garlic, crushed
325g Cooked Butter Beans
600ml Coconut Milk
300ml Fish or Vegetable Stock
2 Bay Leaves
3-4 Sprigs of Fresh Thyme
Zest of 1 Lemon
500g Smoked Haddock, skinned, bones & cut into bite sized pieces (prepared weight)
Sea Salt & Freshly Ground Black Pepper
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Gently fry the leeks and garlic in the olive oil in a large pan. When the leeks are just cooked through, take them out of the pan and set aside. |
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Blend 225g of butter beans with the coconut milk and then add to the pan with the stock, herbs and lemon zest. Bring up to the boil and simmer for 2-3 minutes. |
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Add the smoked haddock, leeks and remaining butter beans and gently simmer for a few minutes until the fish is cooked. Season to taste then ladle into warm bowls. |
