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Welsh Rarebit & Smoked Haddock Soup Recipe
Serves 8 for a hearty lunch or supper
Welsh Rarebit and Smoked Haddock Soup
1.5l Chicken Stock

1 large onion - sliced
3 large potatoes - grated
4 carrots - grated
4 medium leeks - sliced
100g oats
400g Smoked Pwll Mawr Cheddar - grated
4 tbl Worcester Sauce
4 tbl English Mustard
chopped fresh chives
900g Smoked Haddock
2.3l milk
2.3l water
Pour the stock into a large pan and bring to the boil. Add prepared vegetables and oats, bring back to the boil and simmer for 15 minutes.
Meanwhile place the Smoked Haddock in a pan with the milk and water. Bring to the boil and allow to boil for just a minute. Then remove the fish from the liquid and flake into a bowl. When the stock mixture is ready stir in the grated Pwll Mawr Cheddar, mustard and Worcester Sauce and blitz. If you prefer a very smooth soup you can also pass the soup through a sieve. to serve place some of the flaked haddock in the base of a soup bowl, gently warm the soup (but do not boil!), spoon over the haddock and finish with fresh chives.
This is a lovely local recipe from Chef Karl at Gliffaes Country House Hotel
Print recipe here


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