SMOKED HADDOCK AND CELERIAC CHOWDER WITH LUSCIOUS LEEKS

Here is a recipe for a creamy fish soup we made for @london_fermentary. The smoked fish adds a real earthy note. We used @london_fermentary Luscious Leeks to top it off.
These leeks are great, not only because they are bursting with beneficial bacteria for your gut biome, but also add a great kick of chilli 🌶
Adding ferments to soup is a really simple way of eating more probiotics as well as elevating flavour!
Serve with a nice slice of bread on the side. We used @lbpedlar

Makes 5-6 bowls of soup.

50g butter
1 onion, diced
2 garlic cloves, minced
1 leek, finely sliced
350g smoked haddock
3 bay leaves
750ml stock
500ml milk
200ml double cream, to finish
Salt and pepper
Extra virgin olive oil, to drizzle
1 tbsp Luscious Leeks

1. Dice the onion and finely mince the garlic.
2. Fry them off in the butter on a low to medium heat, add bay leaves, cook for 5-10 mins.
3. Chop the celeriac into 3cm chunks, finely slice the leek, add both to pan.
4. Chop the fish (removing the skin if it has any), add to the pan along with salt, pepper, stock, milk.
5. Simmer for 30-40 minutes, blitz roughly with hand blender leaving some chunks.
6. Serve with a tablespoon of London Fermentary Luscious Leeks in each bowl and drizzle with Extra virgin olive oil and cream.

Hope you enjoy making and eating this soup as usual let us know how you get on!