Smoked Haddock Leek & Potato Soup
Chef recommends serving with a chunk of toasted sourdough or crunchy garlic croutons. Top with some snipped chives or a grating of mature cheddar for a final flourish.
The finer details
“Cullen Skink” Farmyard style
If cozy was a soup, this would be it. Traditionally oak smoked haddock is poached and flaked into a rich and warming velouté of potato and leek made with milk and cream.
Ingredients & allergens
Fish Stock (Water, Fishbones (Fish), White Wine (Sulphites), Leeks, Fennel, Celery, Garlic, Thyme, Black Peppercorns), Haddock (Fish) (11%) (Haddock (Fish) Salt (E535), Oak Smoke), Potato (11%), Leeks (7%), Onion, Milk, Salmon (Fish) (Salmon (Fish), Salt, Sugar, Oak Smoke), Celery, Cream (Milk), Butter (Milk), Garlic, Parsley, Table Salt, Dill, Ground Black Pepper.
Allergen advice. For allergens, see ingredients in bold.
Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites
Loosen lid, place on a microwaveable plate. Microwave on full power for 5 ½ minutes, stir thoroughly and microwave again on full power for another 3 ½ minutes or until piping hot. Leave to stand for one minute before serving.
Remove from the freezer and allow to defrost in a fridge for 12 hours or until completely thawed. Loosen lid, place on a microwaveable plate. Microwave on full power for 4 minutes or until piping hot. Leave to stand for one minute before serving.
Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat.
We deliver on Wednesday and Saturday only. We hand pack each individual parcel with care using our specially designed frozen boxes which are fully recyclable with plant – based liners and extremely cold gel packs that are frozen down to -27ºc.
If you’re not going to be at home when it arrives, our drivers can leave your order in a safe place. You will be asked to provide this when you checkout.