Smoked Haddock and New Potato Soup with Maple Drizzle

4.65 (3)
⏱ 40 mins 🍽 Serves 6 🌶 british ✅ Easy 🏷 Soup

This luxurious British soup is an indulgent choice for a special meal. The recipe combines smoked haddock with sliced new potatoes in a creamy base, enriched with double cream. Crispy pancetta adds texture, while a final drizzle of maple syrup and a sprinkle of chives provide a sweet and fresh finish. It serves six people and takes about 40 minutes to prepare and cook from start to finish.

Smoked Haddock and New Potato Soup with Maple Drizzle

Ingredients

  • 1 large side smoked skin-on haddock approx 300g/11oz, pin-boned
  • 1/2 onion diced
  • 25g butter
  • 200g new potatoes peeled and sliced
  • 400ml chicken stock
  • 100ml milk
  • 200ml double cream
  • 100g pancetta diced
  • maple syrup and chopped chives, to serve

Method

  1. Take the skin off the smoked haddock. You can request your fishmonger to do this. Alternatively, use a sharp filleting knife, beginning at the narrowest end and gently working the blade to part the skin from the flesh. Continue, keeping the knife near the flesh, until the skin is detached. Set the skin aside.
  2. Soften the diced onion in the butter within a large pan, ensuring it does not colour. Introduce the sliced potatoes and cook for a few mins more. Add the reserved haddock skin to the pan, pour over the 400ml chicken stock and poach gently until the potato is tender.
  3. In a separate pan, heat the 100ml milk and 200ml double cream until they just begin to simmer. Place the smoked haddock into this pan and cook for 3-4 mins until it is just done. Take the fish out and keep it warm, saving the milk and cream mixture.
  4. Take the fish skin out of the soup pan and blend the contents until completely smooth. Pour in the reserved cream and milk mixture to achieve a creamy consistency. Season with black pepper and a little salt.
  5. Cook the diced pancetta in a dry pan until it becomes crisp. Keep it warm. To serve, place some of the warm smoked haddock and crisp pancetta into soup bowls. Ladle the hot soup over the top. Finish with a drizzle of maple syrup and a sprinkling of chopped chives.

Nutrition (per serving)

Calories565 kcal
Fat40 g
Saturates21 g
Carbs28 g
Sugars19 g
Fibre1 g
Protein25 g
Sodium1248 mg
Salt3 g

Recipe details

Skill levelEasy
CategorySoup
Cuisinebritish