We have been on holiday in Cornwall over the Christmas break. As one never knows what the availability and quality of food might be in an area, especially when self-catering, and over a holiday, I brought my trusty soup maker with me.
While I did make my standard Broccoli and Cheese soup, I also had the opportunity to make a seafood soup as well, as a kind of treat. This is a simple recipe, which goes a long way in feeling indulgent even though it is basic.
- Salmon Filet 150 g
- Smoked Haddock 150 g
- Carrots 4
- Double Cream 150 ml
- Vegetable or Fish Stock Cubes 2
- Water 1.25 litres
- Ground Black Pepper to taste
Scrape and dice the carrots and add them to a soup maker or large pot. Add the water and bring to a low boil (in soup maker run though one cycle). After about 30 minutes puree the carrots in the water to make a thin stock. Cube the fish portions and add them to the pot (soup maker) along with the stock cubes. Cook for one more cycle or 20 minutes, and then remove from heat. Stir in the cream and season with pepper.