Mary Berry Smoked Haddock Soup Recipe [Tips & Tricks]

If you’re in the mood for something comforting yet full of flavor, you absolutely need to try Mary Berry’s smoked haddock soup recipe!

It’s the perfect balance of rich, smoky haddock and creamy texture, making it a standout dish for any season. Plus, with Mary Berry’s expert touch, this recipe is simple to follow and guaranteed to impress your family and friends. Whether you’re looking to warm up on a chilly day or serve a delicious starter at a dinner party, this soup offers a cozy, satisfying meal that’s bound to become a new favorite!

Mary Berry Smoked Haddock Soup Recipe

Ingredients Needed

For Mary Berry’s Smoked Haddock Soup, the key ingredients create a rich and flavorful base for a comforting, hearty dish. The ingredients blend the smoky depth of haddock with the creaminess of potatoes and the subtle warmth of leeks, all enhanced by a delicate broth. Here’s what you’ll need:

1. Smoked Haddock (about 400-500g)

   The star of the soup, smoked haddock imparts a deep, savory flavor that forms the backbone of the dish. The smoky essence infuses into the broth, creating a comforting, umami-rich base. You can use fresh or frozen haddock, but ensure it’s undyed for the best natural flavor.

2. Butter (30g)

   Butter adds richness and helps create a velvety texture, making the soup feel indulgent. It also serves as the base for sautéing the vegetables, enhancing the flavors of the leeks and other aromatics.

3. Leeks (2 medium-sized)

   Leeks offer a delicate, mild onion flavor that complements the smoked haddock without overpowering it. They are thinly sliced and sautéed to release their natural sweetness and depth, creating a flavorful foundation for the soup.

4. Potatoes (2 medium-sized, peeled and diced)

   Potatoes bring heartiness and creaminess to the soup. When cooked, they break down slightly, thickening the soup while maintaining a satisfying texture that balances the fish. Choose waxy potatoes that hold their shape while cooking for the best results.

5. Carrots (1 medium, peeled and diced)

   Carrots add a natural sweetness and color to the soup, making the dish visually appealing. Their subtle flavor enhances the overall balance of tastes, softening the richness of the smoked haddock.

6. Vegetable or Fish Stock (1 liter)

   A good-quality stock is essential for creating a flavorful broth. Fish stock complements the fish-based dish, but vegetable stock can also be used if you prefer a milder taste. Ensure that the stock is well-seasoned, as it acts as the base of the soup.

7. Whole Milk (500ml)

   Milk gives the soup a smooth, creamy consistency that balances the rich flavors of the haddock. It makes the broth more velvety, without overpowering the dish with heaviness.

8. Fresh Parsley (a handful, chopped)

   Fresh parsley is used as a garnish and adds a burst of color and freshness to the soup. Its mild, slightly peppery flavor brightens the overall dish and provides a fresh contrast to the rich, smoky soup.

9. Black Pepper (to taste)

   Black pepper is added to season the soup, providing a gentle kick that enhances the other ingredients without overwhelming the delicate flavors of the haddock.

Equipment Needed

For this recipe, you’ll need some basic kitchen equipment to ensure a smooth and easy cooking process. Here’s what you’ll need:

1. Large Soup Pot or Dutch Oven

   A large pot is essential for making a substantial batch of soup. It should have enough space to hold all of your ingredients comfortably and allow for even cooking. A Dutch oven works particularly well due to its heat retention properties, which help maintain a consistent temperature while simmering.

2. Sharp Knife and Chopping Board

   A sharp knife will make quick work of chopping your vegetables, such as leeks, carrots, and potatoes. A sturdy chopping board is important for safe and efficient cutting.

3. Ladle

   A ladle is handy for serving the soup, allowing you to scoop out the soup into bowls without spilling.

4. Wooden Spoon or Silicone Spatula

   You’ll need a spoon to stir the ingredients while they cook. A wooden spoon or silicone spatula is best to prevent damaging your pots and ensuring even mixing.

5. Measuring Cups and Spoons

   Accurate measurements are key to achieving the right balance of flavors in the soup. Ensure you have your measuring cups and spoons handy for ingredients like the milk, stock, and butter.

6. Strainer or Fish Poaching Basket (optional)

   If you’re using smoked haddock with skin and bones, you may want a strainer or fish poaching basket to make it easier to remove the fish once it’s cooked, ensuring no bones end up in the soup.

7. Blender or Immersion Blender (optional)

   If you prefer a smoother soup texture, you can use a blender or immersion blender to purée the soup once all the ingredients are cooked and tender. This step is optional if you prefer a chunkier texture.

How To Make Mary Berry’s Smoked Haddock Soup

Mary Berry’s Smoked Haddock Soup is simple yet delicious, combining layers of flavors that meld together as they cook. Here’s how to make it:

1. Prepare the Haddock

   If your smoked haddock has skin or bones, remove them first. Cut the haddock into large chunks and set it aside. You’ll add it to the pot toward the end of the cooking process.

2. Sauté the Vegetables

   In a large soup pot, melt the butter over medium heat. Add the sliced leeks and diced carrots to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.

3. Add Potatoes and Stock

   Once the leeks and carrots have softened, add the diced potatoes to the pot. Stir everything together to combine the flavors.

   Pour in the vegetable or fish stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for around 20 minutes, or until the potatoes and carrots are tender.

4. Poach the Haddock

   Gently add the chunks of smoked haddock to the pot with the simmering vegetables. Add the milk, ensuring the haddock is covered.

   Let the soup simmer for another 8-10 minutes, or until the haddock is cooked through and flaky. Be careful not to overcook the fish.

5. Blend the Soup (Optional)

   If you prefer a smooth soup, use an immersion blender directly in the pot to blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a regular blender in batches. For a chunkier texture, skip this step and serve as is.

6. Season and Serve

   Taste the soup and season with freshly ground black pepper. If necessary, add more salt or pepper to adjust the seasoning. Ladle the soup into bowls and garnish with freshly chopped parsley.

Expert Tips

• Use Undyed Smoked Haddock: For the most natural flavor, choose undyed smoked haddock. It’s more subtly smoky and allows the other ingredients to shine.

• Customize the Texture: If you like a smoother soup, feel free to blend it to your desired consistency. Alternatively, leave the chunks of potato and haddock intact for a more rustic feel.

• Add Extra Depth with Herbs: You can enhance the flavor of your soup by adding fresh thyme or bay leaves to the stock while it simmers. Just be sure to remove them before serving.

• Make Ahead: This soup tastes even better the next day, as the flavors have had time to meld together. Store it in an airtight container in the fridge for up to 3 days, or freeze it for longer storage.

• Adjust the Creaminess: If you prefer a creamier texture, substitute part of the milk with double cream or add a splash of cream toward the end of cooking.

Mary Berry’s Smoked Haddock Soup is the perfect dish to enjoy on a chilly day. It’s simple yet packed with flavor, combining the smoky goodness of haddock with the comforting creaminess of potatoes and leeks.

The careful balance of ingredients ensures every spoonful is full of warmth, texture, and rich flavor. Whether you serve it as a starter or a main course, this soup is bound to be a crowd-pleaser. By following the easy-to-understand steps and using a few expert tips, you can recreate this delightful dish at home and savor the joy of a truly comforting meal.

Easy Recipe Variations For Mary Berry’s Smoked Haddock Soup

Mary Berry’s Smoked Haddock Soup is a delicious, comforting dish that showcases the rich, smoky flavor of haddock. While the traditional recipe is a classic for a reason, there are several ways to customize it, offering new tastes and textures without sacrificing the essence of the dish. Let’s explore some easy variations that can elevate the recipe or cater to specific tastes.

1. Add Vegetables for More Texture and Flavor

A simple way to enhance the soup is by adding more vegetables. You can try incorporating leeks, carrots, or celery, finely chopped to blend seamlessly with the soup.

These vegetables not only add to the flavor but also offer a slight crunch, creating an interesting contrast to the smoothness of the soup. Adding a handful of peas or sweetcorn can infuse a bit of sweetness that balances the smoky fish.

2. Make it Creamier with Different Dairy

While the original recipe may call for double cream or milk, you can experiment with variations in dairy products. Opt for full-fat coconut milk for a dairy-free alternative, lending a tropical creaminess that complements the smokiness of the haddock.

Alternatively, you could stir in some crème fraîche for a tangier, richer taste. Using Greek yogurt instead of cream can also introduce a slight acidity that brightens the flavor of the soup.

3. Spice it Up with Herbs and Seasonings

The beauty of smoked haddock is that it pairs wonderfully with a wide range of herbs and spices. Try adding a pinch of paprika or smoked paprika for extra smokiness and depth.

For an aromatic touch, thyme and bay leaves are perfect choices, infusing the soup with a savory fragrance. A small sprinkle of fresh dill or tarragon can bring a fresh burst of flavor, providing a subtle contrast to the richness of the haddock. If you’re a fan of spice, a dash of cayenne pepper or a few finely chopped fresh chilies can add a hint of heat to the soup.

4. Experiment with Different Types of Fish

While haddock is the star of the soup, it doesn’t have to be the only fish you use. Feel free to swap it for other varieties like cod or pollock, which are equally delicious and widely available. You could even mix different types of smoked fish, such as smoked mackerel or smoked salmon, to create a more complex and nuanced flavor profile.

5. Add a Squeeze of Citrus for Freshness

To brighten up the flavor of your smoked haddock soup, try adding a squeeze of fresh lemon or lime juice before serving. The acidity will cut through the richness of the soup and provide a refreshing balance to the smoky fish. A sprinkle of lemon zest can also provide an aromatic lift.

Best Practices To Store Leftovers

Smoked haddock soup, like most soups, tends to improve in flavor the next day, as the ingredients have more time to meld together. However, storing it properly is key to preserving its taste and texture. Here are some best practices to ensure your leftovers stay fresh and delicious.

1. Cool the Soup Quickly

To prevent bacteria growth, always cool your soup quickly before storing it. After cooking, allow the soup to come to room temperature before transferring it to storage containers.

Avoid leaving it out for longer than two hours. If you’re in a hurry, place the pot of soup in an ice bath or stir it occasionally to speed up the cooling process.

2. Store in an Airtight Container

Once cooled, transfer the soup into an airtight container. This will help prevent the soup from absorbing any unwanted odors in the fridge and maintain its flavor. If you have a large batch, consider dividing it into smaller portions for easier reheating and to avoid multiple cycles of reheating, which can degrade the texture and flavor.

3. Refrigeration and Freezing

If you plan on eating the soup within the next few days, storing it in the refrigerator is sufficient. The soup will typically last for 2-3 days in the fridge.

If you want to keep it for a longer period, freezing is an excellent option. Pour the cooled soup into freezer-safe containers or freezer bags, leaving space for expansion. Smoked haddock soup can be stored in the freezer for up to 3 months.

4. Reheating Tips

When reheating the soup, do so gently over medium heat to avoid curdling the cream or milk. Stir occasionally and monitor the temperature to ensure it heats evenly.

If the soup appears too thick after being stored, you can add a little extra milk or cream to bring it back to the desired consistency. For frozen soup, allow it to thaw in the fridge overnight before reheating, or use the defrost setting on your microwave if you need a quicker solution.

What Goes Well With Smoked Haddock Soup

While smoked haddock soup is hearty enough to stand on its own, pairing it with complementary dishes can elevate the meal to new heights. Here are a few options that work beautifully with this flavorful soup:

1. Crusty Bread or Warm Rolls

A classic pairing with any soup, especially one as rich and smoky as this, is a slice of warm, crusty bread. The crunchy exterior and soft, airy interior of a good sourdough or baguette are perfect for dipping into the soup. You can also serve it with buttered rolls, which add a comforting, indulgent touch.

2. A Fresh Green Salad

Since smoked haddock soup can be rich and creamy, a light, fresh salad offers a refreshing contrast. A simple mixed green salad with arugula, spinach, or watercress, dressed lightly with lemon vinaigrette, can cut through the heaviness of the soup. Add a few slices of avocado or pear for sweetness, or sprinkle some toasted nuts like almonds or walnuts for added texture.

3. Soft-Boiled Eggs

For a more substantial meal, consider adding a soft-boiled egg to the side or even within the soup itself. The velvety yolk complements the smokiness of the haddock, while the egg adds a creamy richness that makes each spoonful even more satisfying.

4. Pickled Vegetables

The tanginess of pickled vegetables, such as pickled cucumbers or beets, provides a lovely contrast to the deep flavors of the smoked haddock soup. The acidity balances the richness and adds a pop of color and texture to the meal.

5. A Glass of White Wine

For those who enjoy wine pairings, a crisp white wine is a natural companion to smoked haddock soup. A Sauvignon Blanc or a dry Chardonnay works well, as the acidity and fruitiness of the wine cut through the creaminess of the soup and enhance the smoky flavors. If you prefer non-alcoholic beverages, a sparkling water with a wedge of lemon offers a refreshing balance.

Conclusion

Mary Berry’s Smoked Haddock Soup is a timeless recipe that exudes warmth, depth, and comfort. With its smoky, rich base, the soup offers endless possibilities for customization.

From adding more vegetables and experimenting with different types of fish to introducing fresh herbs and spices, there are many ways to personalize this classic dish. When storing leftovers, be sure to cool the soup quickly, use airtight containers, and store it in the fridge or freezer for optimal freshness.

Paired with crusty bread, a fresh salad, or even a soft-boiled egg, smoked haddock soup makes for a delightful meal that’s as versatile as it is delicious. Whether you’re making it for a cozy weeknight dinner or for a special occasion, this soup is sure to impress with its depth of flavor and comforting qualities.

FAQs

What Ingredients Do I Need For Mary Berry’s Smoked Haddock Soup?

To make Mary Berry’s smoked haddock soup, you will need smoked haddock fillets, butter, onion, leeks, potatoes, vegetable stock, milk, cream, parsley, and seasoning such as salt and pepper. You may also need some extra butter and flour to make a roux for thickening the soup.

How Long Does It Take To Make Mary Berry’s Smoked Haddock Soup?

Mary Berry’s smoked haddock soup typically takes around 40 to 50 minutes to prepare and cook. The actual time can vary slightly depending on your cooking pace and whether you are using pre-cooked haddock.

Can I Use Fresh Haddock Instead Of Smoked Haddock For This Recipe?

While smoked haddock gives the soup its signature flavor, you can substitute it with fresh haddock. However, you might need to add extra seasonings like smoked paprika or a touch of liquid smoke to replicate the smokey flavor of the haddock.

Can I Make Mary Berry’s Smoked Haddock Soup Ahead Of Time?

Yes, you can make Mary Berry’s smoked haddock soup ahead of time. It stores well in the fridge for up to 2 days. To reheat, simply warm it gently on the stove over low heat, adding a splash of milk or cream if it becomes too thick.

Is Mary Berry’s Smoked Haddock Soup Gluten-free?

Mary Berry’s smoked haddock soup is not inherently gluten-free due to the roux made with butter and flour. However, you can easily make it gluten-free by substituting the regular flour with a gluten-free alternative like rice flour or cornstarch.

What Can I Serve With Mary Berry’s Smoked Haddock Soup?

Mary Berry’s smoked haddock soup pairs wonderfully with crusty bread, a fresh green salad, or some buttery crackers. For an extra indulgent touch, you can serve it with warm, homemade croutons.

Can I Freeze Mary Berry’s Smoked Haddock Soup?

Yes, you can freeze Mary Berry’s smoked haddock soup. It will keep well in an airtight container in the freezer for up to 3 months. To reheat, thaw it overnight in the fridge and gently heat it on the stove, adding a bit of milk or cream to adjust the consistency.

How Do I Make Mary Berry’s Smoked Haddock Soup Creamier?

For a creamier texture, you can add extra cream or use full-fat milk instead of skimmed. Additionally, blending part of the soup with an immersion blender or food processor can make it smoother and richer.

Can I Make Mary Berry’s Smoked Haddock Soup Without Cream?

Yes, you can make Mary Berry’s smoked haddock soup without cream if you prefer a lighter version. You can substitute the cream with extra milk or use a non-dairy alternative like coconut milk or almond milk for a different flavor.

What Is The Best Type Of Smoked Haddock To Use In The Soup?

The best type of smoked haddock to use in Mary Berry’s soup is usually the skinless, boneless variety. Look for fillets that are lightly smoked, not overly salty, and from a reputable source to ensure quality and flavor.