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Leek Soup with Smoked Haddock

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 25 grams Flora Buttery
  • 1 small onion chopped
  • 400 grams leeks chopped
  • 1 small potato diced
  • 1 Knorr Fish Stock Pot dissolved 800 millilitres boiling water
  • 150 millilitres single cream or half fat creme fraiche
  • 100 grams skinned smoked haddock fillets finely diced
  • 2 tablespoons finely chopped chives

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

188kcal

Energy (kJ)

779kJ

Protein (g)

8.8g

Carbohydrate incl. fibre (g)

11.6g

Carbohydrate excl. fibre (g)

10.2g

Sugar (g)

3.4g

Fibre (g)

1.5g

Fat (g)

12.0g

Saturated fat (g)

5.6g

Unsaturated fat (g)

0.2g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.2g

Trans fat (g)

0.0g

Cholesterol (mg)

40mg

Sodium (mg)

250mg

Salt (g)

0.62g

Vitamin A (IU)

819IU

Vitamin C (mg)

10.7mg

Calcium (mg)

45mg

Iron (mg)

1.47mg

Potassium (mg)

283mg

Total

752kcal

3117kJ

35.2g

46.5g

40.6g

13.6g

5.9g

47.8g

22.3g

0.8g

0.2g

0.7g

0.1g

160mg

998mg

2.50g

3278IU

42.9mg

181mg

5.86mg

1132mg


  • 1 Melt the Flora Buttery in a large saucepan. Add the onion, leek and potato and cook for 10 minutes, stirring constantly so that the vegetables sweat, but without colouring.
  • 2 Add the Knorr Fish Stock and bring to the boil. Cover and cook for about 10 minutes or until the potatoes are soft.
  • 3 Liquidise the soup until smooth, and return to the saucepan. Add the cream or crème fraiche, then the haddock and simmer gently for 2 minutes. Do not allow it to boil as it may curdle.
  • 4 Sprinkle the chives over the soup and serve.