Potato, cucumber and haddock soup recipe

25 mins to prepare and 30 mins to cook


  • 1kg Maris Piper potatoes, peeled and diced

  • ? cucumber, peeled, seeded and chopped

  • 50g butter

  • ? onion, finely chopped

  • 1.25l vegetable stock

  • 100ml double cream

  • 100g skinless, smoked haddock, diced
    Seasonal ingredient
  • 1tbsp chives, finely chopped

  • sprigs of dill, to garnish

  • ? small wholemeal loaf, to garnish

  • salt

  • pepper

  • Melt the butter in a large saucepan set over a medium heat. Sweat the onion with a little salt for 3-4 minutes, stirring occasionally until soft. Add the potato and stock and bring to a simmer.

    Cover the saucepan and cook for 15-20 minutes until the potato is tender. Once tender, transfer to a food processor and blitz with the cucumber, in batches if necessary, until smooth. Transfer back to a saucepan and add the cream and bring to a simmer before seasoning.

    Meanwhile, place the haddock in a saucepan and cover with water. Bring to a simmer and cook the haddock for 2-3 minutes until cooked through, then drain. Ladle the soup into bowls and garnish with the haddock, chives and dill sprigs. Serve with sliced pieces of wholemeal bread.

    Source: realfood.tesco.com

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