1 Chop a leek, keeping the white and green parts separate and chop the remaining leek. Cut half the haddock into large pieces and cut the remaining piece into smaller cubes. 2 For the Leek and Potato Soup: Heat 1 tbsp olive oil in a pan, add half the mixed white and green chopped leek and a third of the potato slices. 3 Cook for a few minutes, add 300ml/ 1/2 pint stock and simmer for 8-10 minutes, or until the vegetables are tender. 4 Add 50ml/2fl oz cream to the soup, season and bring to a simmer. Pour into a blender and blitz until smooth. Serve in bowls. 5 For the Pea and Mint Soup: Heat 1 tbsp olive oil in a pan, add the chopped green leek and cook for a few minutes. 6 Add 225g/8oz peas and mint, 50ml/2fl oz white wine and 300ml/ 1/2 pint boiling water and simmer for 8-10 minutes, or until the vegetables are tender. 7 Heat 2 tbsp olive oil in a frying pan, add the bread cubes and cook until golden brown all over. Drain on kitchen paper. 8 Pour the soup into a blender and blitz until smooth. Serve in bowls and arrange the croutons on top. 9 For the Leek, Potato and Chorizo Soup: Heat 1 tbsp olive oil in a pan, add 1/2 chopped white leek, 1/2 chorizo, 1/3 remaining potato slices and 300ml/ 1/2 pint stock. Simmer for 10-15 minutes, until the potatoes are tender. 10 Add the chopped chives to the soup, season, serve in bowls and drizzle over 1 tbsp olive oil. 11 For the Cullenskink: Heat 1 tbsp olive oil in a pan, add the remaining white leek and cook for a minute. 12 Add 125ml/4fl oz white wine, half the remaining potato, small haddock pieces and 300ml/ 1/2 pint stock. Simmer for 8-10 minutes, until the potato is tender and the haddock cooked through. 13 Add 50ml/2fl oz cream to the soup, season and bring to a simmer. Pour the soup into a blender and blitz until smooth. Serve in bowls. 14 For the Chorizo, Haddock, Pea, Leek and Potato Soup: Heat 1 tbsp olive oil in a pan, add the remaining chopped leek and potato slices and cook for a few minutes. 15 Add 55g/2oz peas, 125ml/4fl oz white wine, remaining chorizo, large haddock pieces and a pinch each of ground cumin, paprika and turmeric. Pour on 300ml/ 1/2 pint vegetable stock and simmer for 10 minutes, or until the vegetables are tender and the haddock is cooked through. Season and serve in bowls. NOTES : Chef - Nick Nairn Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (823g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 212 (56%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 34.5mg||11 %|
|Sodium 2592.5mg||89 %|
|Potassium 327.2mg||9 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 22.3g|
|Protein 8.5g||12 %|
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Calories per serving: 381
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