This dish is a fantastic combination of flavours. Very simple, but also impressive. Great as a starter or a light lunch with some fresh bread. Serves 4
1kg Jerusalem artichokes
2 sticks of celery, washed and chopped
1 onion, chopped
1 leek, washed and chopped
4 pieces of smoked haddock (approximately 150g each)
Milk for poaching
Salt and pepper
First, peel and slice the artichokes. Add butter to a large pan and sweat the onion, leek and celery over a gentle heat until softened. Add the artichokes and continue to cook for a further 10 minutes or so. Just cover with water and bring to a simmer. Cook until the vegetables are very soft, then add the cream. Blend in a liquidiser until very smooth, pass through a sieve and season well.
Poach the smoked haddock in the milk over a gentle heat for about 4-6 minutes until cooked.
Spoon the soup into bowls add a piece of haddock to each bowl and serve.