Smokey Welsh Rarebit Soup Recipe

Smokey Welsh Rarebit Soup Recipe
Serves 8 for a hearty lunch or supper
This is a lovely local recipe from Chef Karl at Gliffaes Country House Hotel
Enjoy it made with Smoked Haddock or Smoked Chicken, chunky or smooth.
Welsh Rarebit and Smoked Haddock Soup Recipe

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1.5l Chicken Stock

1 large onion – finely sliced
3 large potatoes – grated or cubed
4 medium leeks – sliced
400g Smoked Pwll Mawr Cheddar – grated
4 tbl Worcester Sauce
4 tbl English Mustard
chopped fresh chives & double cream (optional)
900g Smoked Haddock or 340g Smoked Chicken – sliced or cubed
2.3l milk
2.3l water
If using, place the Smoked Haddock in a pan with the milk and water. Bring to the boil and simmer for just a minute. Then remove the fish from the liquid and flake into a bowl.
Meanwhile, pour the stock into a large pan and bring to the boil. Add the prepared vegetables, bring back to the boil and simmer for 15 minutes.
When the stock mixture is ready stir in the grated Pwll Mawr Cheddar, mustard and Worcester Sauce. If you prefer a very smooth soup you can blitz and pass the soup through a sieve.
To serve place some of the flaked Smoked Haddock or Smoked Chicken slices in the base of a soup bowl, gently warm the soup (but do not boil!), spoon over, drizzle with cream if desired, and finish with fresh chives.
Print recipe here