Arbroath Smokie Soup

Name: Arbroath Smokie Soup
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 800 g tomatoes; 50 g olive oil; 1 tsp granulated sugar; 2 tsp fresh thyme leaves; 30 g unsalted butter; 50 g shallots; 50 g leeks; 2 garlic cloves; 150 g Arbroath smokie; 20 g tomato purée; 500 g fish stock; 25 g lemon juice; 1 tsp balsamic vinegar; ½ tsp smoked paprika; 1 tsp fine sea salt; ½ tsp ground black pepper; 140 g double cream

4.9 25 évaluations

Préparation 10min

Total 40min

6 portions

Ingrédients

tomatoes fresh, halved
800 g
olive oil
50 g
granulated sugar
1 tsp
fresh thyme leaves
2 tsp
unsalted butter diced
30 g
shallots
50 g
leeks white part, cut in pieces
50 g
bacon (optionnel) unsmoked, cut in pieces
50 g
garlic cloves
2
Arbroath smokie bones and skin removed, cut in pieces (3 cm)
150 g
150 g smoked haddock, bones and skin removed, cut in pieces (3 cm)
tomato purée
20 g
fish stock
500 g
500 g chicken stock
lemon juice
25 g
balsamic vinegar
1 tsp
smoked paprika
½ tsp
fine sea salt or to taste
1 tsp
ground black pepper or to taste
½ tsp
double cream
140 g