Do you miss bistro tables? Do you dream of a soup with high added value? What if we took advantage of a curfew from 6 p.m. to give everything?
corn smoked velouté
1. Put the haddock in a large pan with the milk and bay leaves . Cover and bring to a simmer for 5 minutes then turn off the heat and let infuse.
2. Wash and mince the leeks , peel and mince the onion and garlic cloves . Peel and cut the potatoes into small cubes.
3. Heat the butter in a Dutch oven, add the vegetables, corn , salt and thyme . Sauté for 5 minutes, then add 500 ml of water. Bring to a boil and cook for 25 minutes. Then using a hand blender, roughly mix the soup , keeping the pieces.
4. Drain the fish, remove the skin and crumble the flesh, removing the bones. Add the fish and milk to the pot, mix and cook for another 5 minutes before serving the soup hot.