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Ingredients :
Serves 4-6
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2 tbsp olive oil
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1 medium onion, peeled and chopped
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2 garlic cloves, peeled and chopped
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3 celery stalks, trimmed and chopped
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700g / 1½lb pumpkin, peeled, deseeded and cut into chunks
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450g / 1lb potatoes, peeled and cut into chunks
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750ml / 1¼ pints gluten-free chicken stock, heated
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125ml / 4 fl oz dry sherry
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200g / 7oz smoked haddock fillet
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150ml / ¼ pint milk
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freshly ground black pepper
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2 tbsp freshly chopped parsley
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Method :
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Heat the oil in a large heavy-based
saucepan and gently cook the onion, garlic and celery for about 10
minutes. This will release the sweetness but not color the vegetables.
Add the pumpkin and potatoes to the saucepan and stir to coat the
vegetables with the oil.
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Gradually pour in the stock and bring to
the boil. Cover, then reduce the heat and simmer for 25 minutes,
stirring occasionally. Stir in the dry sherry, then remove the saucepan
from the heat and leave to cool for 5-10 minutes.
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Blend the mixture in a food processor or
blender to form a chunky puree and return to the saucepan.
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Meanwhile, place the fish in a shallow
frying pan. Pour in the milk with tablespoons of water and bring to
almost boiling point. Reduce the heat, cover and simmer for 6 minutes,
or until the fish is cooked and flakes easily. Remove from the heat
and, using a slotted spoon, remove the fish from the liquid, reserving
both liquid and fish.
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Discard the skin and any bones from the
fish and flake into pieces. Stir the fish liquid into the soup,
together with the flaked fish. Season with freshly ground black pepper,
stir in the parsley and serve immediately.
Nutritional Facts per 100g :
energy 58kcals/246kj protein 4g carbohydrate 6g fat 1.7g fiber 0.9g sugar 1.8g sodium 0.3g
√
egg-free
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gluten-free
√ wheat-free
√ nut-free |
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