creamy-flavoured fish soup, enlivened by colourful fresh vegetables, Haddock Soup may be served either hot or iced with bread or crusty rolls. The sour cream should not be cooked, but stirred in just before serving.
8 oz. smoked haddock, cooked, boned and flaked pint fish stock tomatoes, blanched, peeled and finely chopped i large cucumber, peeled and very thinly sliced
2 tablespoons capers
2 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons dried tarragon
5 fl. oz. sour cream
2 tablespoons chopped fresh parsley
1 teaspoon paprika
Rub the flaked fish through a fine strainer into a large saucepan. Add the fish stock and stir it in well with a wooden spoon. Add the tomatoes, cucumber and capers. Stir in the salt, pepper and tarragon. Place the pan over moderately high heat and bring the soup to the boil. Reduce the heat to low and simmer gently for 10 minutes, stirring occasionally.
Remove the pan from the heat and stir in the sour cream. Pour the soup into a tureen, sprinkle with the parsley and paprika and serve.
If the soup is to be served iced, allow it to cool to room temperature. Then place it in the refrigerator to chill for 30 minutes. Before serving, spoon the soup into individual bowls and sprinkle each serving with parsley and paprika.