Smoked haddock & white bean soup

If you want to add more gluten free and pescatarian recipes to your repertoire, Smoked haddock & white bean soup might be a recipe you should try. For $2.36 per serving, you get a main course that serves 6. One portion of this dish contains around 21g of protein, 25g of fat, and a total of 393 calories. A few people made this recipe, and 20 would say it hit the spot. It is brought to you by BBC Good Food. A mixture of butter, chives, chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns a solid spoonacular score of 48%. Users who liked this recipe also liked Smoked Haddock Soup, Dairy Free Smoked Haddock, Leek & Butter Bean Chowder, and Smoked Sausage, Spinach and White Bean Soup.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

50g butter

400g can cannellini beans, drained

500ml pot fresh chicken stock

snipped chives, to serve

450g undyed smoked haddock, skinned

2 large onions, thinly sliced

2 good pinches saffron

270ml pot whipping cream

Equipment:

frying pan

food processor

blender

bowl

ladle

sieve

Cooking instruction summary:

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.

 

Step by step:


1. Heat the butter in a non-stick pan.

2. 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.

3. 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.


Nutrition Information:

 

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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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