Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, shared this recipe as part of a St. Patrick's Day feast he created exclusively for Epicurious. He recommends pairing the soup's complex flavors with a Riesling, but says you also can't go wrong with a pint of Guinness.
Ingredients
Makes 8 to 10 servings
Special Equipment
Step 1
Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
Step 2
In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.
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Reviews (5)
Back to TopWonderful full-flavored soup and certainly worth the calories of the heavy cream. Yes, the recipe calls for 8 cups of cream for an 8 person serving. I halved it for a smaller crowd. The smoked fish (I used a whitefish fillet found at Whole Foods Market) gave it a wonderful salty, meaty flavor. Would definitely make again.
mimivac
Alexandria, VA
3/20/2011
We made this recipe for my cooking club. We had to use smoked mackeral because we couldn't find smoked haddock. The general consensus was that is was a little too fishy. And, it certainly wasn't worth the calories that the heavy cream gave it!
jkeenan
SF Bay Area
3/18/2011
I use a double boiler to heat milk product long enough to absorb the bouquet garni called for (i.e., herbs wrapped in cheesecloth) to avoid curdling/burning. Have not tried evaporated milk but do regularly use a combination of fat free 1/2 and 1/2 and regular 1/2 and 1/2 (50% each). I think I'm also going to add toasted herbed croutons on top and drizzle with a touch of white truffle oil.
JFink
Seattle, WA
3/14/2011
Well, first off, my measuring cup says a pint is 2 cups, so I'm thinking the recipe is calling for 4 cups of cream. But my mother in law has always used evaporated milk,and I would probably use 2 cans of that. But for me, it would be the last thing I put in, and leave the heat on long enough to heat the milk through. I've followed directions similar to this before, and the milk has curdled, ruining the meal. Just a though.
banneh
3/10/2011
I could not find a place to comment, so I used the review system: As I understand it, 2 quarts = 8 cups, that seems like a lot of cream. Any suggestions on how to replace it by something more healthy?
Smurftra
Montreal, QC
3/9/2011
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