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Smokie Soup

Ingredients:

• 2 Regal Smokies, skin and bones removed
• 50g Unsalted Butter
• 2 medium Onions, diced
• Sprig of Thyme
• 2 sticks of Celery, sliced
• 2 medium Potatoes, peeled, diced & washed
• 6 medium Leeks, sliced
• 150ml Single Cream
• 1 tbsp chopped Parsley
• 1 tsp chopped Chives
• 850ml Water
• Black Pepper

 Method:

1. Heat the oven to 180°C/350°F/Gas Mark 4.
2. Melt the butter in a large saucepan over a medium heat.
3. Add the onion, thyme and celery and cook gently for about 20 minutes until softened.
4. Add the potatoes and leeks with the water; simmer for around 50 minutes.
5. Pour the cream into the soup, turn up the heat and when it begins to bubble add the fish.
6. Remove from the heat immediately, scatter with the chopped herbs and serve with chunks of white bread.

Serves 4