Haddock & sweetcorn soup
Make this creamy soup more substantial by serving with ham & mustard tartines
- Prep: 10 mins
Cook: 20 mins
- Serves 4
- Easy
Ingredients
- 3 medium potatoes, chopped
- 600ml full-fat milk
- 500ml hot fish stock
- 400g skinless smoked haddock fillet, cut into large chunks
- 200g broccoli, chopped
- 2 x 198g cans sweetcorn, drained
- squeeze lemon juice
- 2 spring onions, thinly sliced
Crispy ham & mustard tartines
Heat oven to 200C/fan 180C/gas 6. Cut
4 mini pitta breads in half lengthways,
then bake for 15 mins until crisp. Mix
together 5 tbsp soft cheese and
½ tbsp Dijon mustard, spread over the
pittas, then top each with ½ slice ham.
Method
-
Put the potatoes into a large
saucepan with the milk and stock.
Bring to the boil, then simmer for
about 10 mins until tender. Mash
some of the potatoes into the liquid.
-
Stir in the haddock and broccoli, then
simmer for 5 mins until the fish is flaky
and the broccoli is just tender. Stir in
the sweetcorn and lemon juice, then
warm through. Scatter over the spring
onions to serve.
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