Smoked Haddock Vichyssoise

Recipe by Steve Smith – Executive Head Chef – The Burlington at The Devonshire Arms, Bolton Abbey

Method

  1. Melt the butter and add the onions, leeks, thyme, bay leaf and seasoning, gently sweat until tender with no colour
  2. Sprinkle a little curry powder ( treat as seasoning, not flavouring)
  3. Add the diced smoked haddock
  4. Bring the stock separately to the boil, add and bring back to the boil
  5. Blend the soup in a blender; pass through a fine chinois,
  6. Add the cream and bring the soup back to the boil, adjust seasoning if needed.

Ingredients

  • 50g butter
  • 250g onions (chopped)
  • 250g white leek (washed and chopped)
  • sprig of thyme
  • bay leaf
  • ½ litre fish stock
  • ½ litre cream
  • curry powder
  • 200g smoked haddock
 

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