-
1
Place the Knorr Chicken Stock in a large pan and bring to a gentle simmer.
-
2
Melt the butter in a separate, large, heavy saucepan. Add in the onion, leek and potato and cook over a high heat for 10 minutes, stirring constantly so that the vegetables sweat, that is cook without colouring. The reason I do this, is that I want to drive out the moisture from the vegetables and so bring out their flavour. Have a look at my tip: The Secret to Sweating Your Vegetables.
-
3
Bring the simmering stock to the boil. Add the boiling stock to the sweated vegetables and bring to the boil. Cover and cook over a medium heat for 12 minutes. Add in the double cream and cook for 2 minutes.
-
4
Using a ladle, transfer the soup to a jug blender or food processor and blitz until smooth, doing this in a few stages if needed.
-
5
Pour the blitzed soup into a fine sieve over a large serving bowl and use the ladle to press the soup through the sieve; doing this in a few stages if needed. Return to the saucepan and bring to the boil briefly. If using single cream or half-fat creme fraiche, however, then heat through gently instead of bringing to the boil as otherwise it will curdle.
-
6
Sprinkle the chives over the soup and mix in. Divide the diced smoked haddock among 4 serving bowls, ladle over the hot soup (the heat from which will cook the smoked haddock through) and serve.
-
7
For a variation on this recipe, try my Leek and Potato Soup.
