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Prep Time: 00:30
Servings: 4
Cooking Time: 00:20
Ingredients
- 30ml - butter
- 1 - large onion, chopped
- 3-4 - celery stalks (depending on size), finely chopped
- 3 - rashers rindless bacon, chopped
- 2 - potatoes, peeled and diced
- 250ml - dry white wine
- 4 - large whole mealies
- 45ml - cornflour
- 500ml - chicken stock
- 250ml - cream
- 250ml - milk
- 350g - smoked haddock (you can use any fish you like, including seafoods such as crab and prawns)
- - a handful of parsley, chopped
- - juice of half a lemon
Method
What a joy this soup is! Crammed with texture and taste.
Heat the butter in a saucepan and sauté the onion until soft and glossy. Add the celery and bacon and sauté for five minutes until the celery is soft and glossy.
Add the potatoes and stirfry for a few minutes. Add the wine, scrape the bottom of the saucepan clean, and allow the wine to evaporate slightly.
Clean the mealies and slice off the kernels using a sharp knife. Add these to the saucepan and stir-fry for a few minutes.
Stir in the cornflour, followed by the chicken stock, cream and milk, and bring to the boil.
Reduce the heat and simmer the mixture for about 20 minutes, stirring occasionally, until the potatoes are cooked.
Stir in the fish or seafood of your choice, along with the parsley, and simmer for a few minutes until cooked. Remove the saucepan from the heat, add lemon juice to taste, then season to taste with salt and pepper. Serve with fresh bread.
Add the potatoes and stirfry for a few minutes. Add the wine, scrape the bottom of the saucepan clean, and allow the wine to evaporate slightly.
Clean the mealies and slice off the kernels using a sharp knife. Add these to the saucepan and stir-fry for a few minutes.
Stir in the cornflour, followed by the chicken stock, cream and milk, and bring to the boil.
Reduce the heat and simmer the mixture for about 20 minutes, stirring occasionally, until the potatoes are cooked.
Stir in the fish or seafood of your choice, along with the parsley, and simmer for a few minutes until cooked. Remove the saucepan from the heat, add lemon juice to taste, then season to taste with salt and pepper. Serve with fresh bread.
