Potato, cucumber and haddock soup recipe

299 ratings Rate
  • Serves 4
  • 25 mins to prepare and 30 mins to cook
  • 510 calories / serving
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176233 potato, cucumber and smoked haddock soup HERO

Melt the butter in a large saucepan set over a medium heat. Sweat the onion with a little salt for 3-4 minutes, stirring occasionally until soft. Add the potato and stock and bring to a simmer.

Cover the saucepan and cook for 15-20 minutes until the potato is tender. Once tender, transfer to a food processor and blitz with the cucumber, in batches if necessary, until smooth. Transfer back to a saucepan and add the cream and bring to a simmer before seasoning.

Meanwhile, place the haddock in a saucepan and cover with water. Bring to a simmer and cook the haddock for 2-3 minutes until cooked through, then drain. Ladle the soup into bowls and garnish with the haddock, chives and dill sprigs. Serve with sliced pieces of wholemeal bread.

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  • Ingredients

  • 1kg Maris Piper potatoes, peeled and diced
  • ½ cucumber, peeled, seeded and chopped
  • 50g butter
  • ½ onion, finely chopped
  • 1.25l vegetable stock
  • 100ml double cream
  • 100g skinless, smoked haddock, diced
  • 1tbsp chives, finely chopped
  • sprigs of dill, to garnish
  • ½ small wholemeal loaf, to garnish
  • salt
  • pepper
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  • Energy 135kj 510kcal 26%
  • Fat 26g 37%
  • Saturates 15g 75%
  • Sugars 5g 6%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 58.9g Protein 14.1g Fibre 7.2g

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