Tag Archives: soup recipe

Haddocktive Soup

I sat down in a group of people to come up with the name for this soup. I had to name it anything but “Fish Soup”. So after really incomprehensible names were yelled out with thick French accents and after I came up with the silly name of “Not Goldfish Soup”, this brilliant name was discovered. Created really.

We chose “Haddocktive Soup” as the name because it taste so addicting and we also wanted to be cute!

Soup has been my “thing” lately because this French city I am in is quite chilly and just getting colder by the day. It feels so great to dish out a hot bowl of soup with a huge chunk of French baguette and then slurp it all up to find that I have a warm cozy feeling in my tummy. And soup is so, so easy to make!

You will need:

Leeks, celery, carrots, a turnip, parsley, 2 fillets of haddock plus (not in the picture) garlic, butter, olive oil, a bay leaf and thyme.

Let’s continue…

First wash all of the vegetables…

You will need one and a half leeks. Begin by slicing it down lengthwise…

Then slice it thinly…

You will only need a half of a celery stalk, and again, slice it thinly…

Dice an onion…

Here I have 4 LARGE cloves of garlic. They need to be large, and if they aren’t, then double the dose, use 8!

Prepare them by peeling them and cutting off the ends. Then place them under a large knife and give them a smash with heel of your hand. The garlic is perfect like this and does not need any other cutting. You may think that it will be bitter to bite into in the final dish, but after it simmers for a long time the garlic milds out and tastes perfectly sweet…

This is a turnip. I bought it and cooked with it and about five minutes ago I realized that I didn’t know what it was called. With the handy help of FBF and google, we figured out it is a turnip.

Dice it into nice and chunky pieces. Imagine biting into it when it’s cooked and in a hot soup. I want chunky satisfaction. Do you?

Now prepare 7 carrots. I just cut the ends off and sliced them into nice chunky pieces. There is no need to remove the skin, it has a ton of nutrients and it will be cooked all the way through in the soup. But remember that because you aren’t going to peel them, you must give them a good wash!

Heat up 1 tablespoon of butter and around 2 tablespoons of olive oil in a large saucepan…

Add in the leeks, celery, onion and garlic all at once…

To help the sauteing process (and for some good seasoning) add 1 teaspoon of salt. The salt helps the veggies release their moisture…

After around 5 minutes of sauteing on medium-high heat, they should lose almost half of their volume and look like this…

Now it’s time to add the carrots and turnip…

Along with 4 cups of water…

Stir the whole deal up and taste it. My soup needed seasoning and now is time to season it. I added another teaspoon. (It may seem like a lot of salt but in the end, the entire soup was not in the least bit salty!)