Smoked Haddock Soup

Smoked Haddock Soup
Photo by Tracey Middlekauff


  • 10- by 10-inch square of cheesecloth, kitchen string
  • 20 sprigs fresh thyme
  • 12 whole black peppercorns
  • 2 large leeks
  • 1 large fennel bulb
  • 2 tablespoons unsalted butter
  • 1 pound smoked haddock, flaked*
  • + 5 more ingredients
    • 2 quarts heavy cream
    • 10 sprigs fresh rosemary
    • *If smoked haddock is unavailable, substitute smoked cod or mackerel. Alternatively, use fresh haddock, cod, or halibut, cut into 1-inch pieces (about 2 cups total).
    • 2 whole dried bay leaves
    • 2 tablespoons fresh dill

Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside. In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and ...

View full recipe at Epicurious


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