Smoked haddock & white bean soup
Freeze this rich fish soup ahead of a dinner party with friends to make host duties easier
- Prep:10 mins
- Serves 6
Nutrition per serving
- kcal 375
- fat 26g
- saturates 16g
- carbs 14g
- sugars 6g
- fibre 3g
- protein 22g
- salt 1.97g
- 50g butter
- 2 large onions, thinly sliced
- 400g can cannellini beans, drained
- 500ml pot fresh chicken stock
- 270ml pot whipping cream
- 2 good pinches saffron
- 450g undyed smoked haddock, skinned
- snipped chives, to serve
Heat the butter in a non-stick pan. Add the onions and fry very gently for 15 mins until soft but not coloured. Stir in the beans, chicken stock, cream and a good pinch of saffron, then cover and cook gently for 5 mins.
Add the haddock fillets, then cover and cook 5-8 mins more until the fish is just cooked and flakes when tested.
Take out one-third of the haddock and set aside, then blitz the soup in the pan with a stick blender, or blend in a food processor until smooth. For a velvety texture, rub through a sieve. Tip into a pan or a freezer container, then stir in the remaining pinch of saffron and flake in the fish. If freezing, cover the surface of the soup with cling film before putting the lid on the container. To defrost, thaw in the fridge overnight.
To serve, reheat gently in a pan, ladle into bowls and scatter with the snipped chives.