Add a touch of class to the classic Vichyssoise recipe by using some delicious smoked haddock.
Takes 20 minutes
1. Melt the butter in a large saucepan then add the chopped onion, leek, thyme and bay leaf. Cover the pan and sweat gently for about 10 minutes until softened but not coloured. Add the curry powder and cook for a minute or so, then gently stir in the diced smoked haddock.
2. Meanwhile, bring the fish stock to the boil in a separate pan then pour over the fish. Bring it to the boil then remove and blend in a food processor until smooth. Serve the vichyssoise as it is but, if you prefer it velvety, then strain it through a sieve back into the pan, and rub the sieve with the back of a ladle. Mix in the double or whipping cream and return to a gentle boil. Check the seasoning and serve piping hot, garnished with flatleaf parsley and a good twist of black pepper.
© delicious. magazine
Cold, dry fino or manzanilla sherry make for a good combination - the salty sherry chiming in with the smoked fish.
Contributed by delicious. magazine
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