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:

Equipment:

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: