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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, shared this recipe as part of a St. Patrick's Day feast he created exclusively for Epicurious. He recommends pairing the soup's complex flavors with a Riesling, but says you also can't go wrong with a pint of Guinness. Ingredients:
10 sprigs fresh rosemary |
20 sprigs fresh thyme |
2 whole dried bay leaves |
12 whole black peppercorns |
2 tablespoons unsalted butter |
2 large leeks, white and pale green parts only, cut into 1/2-inch pieces (about 2 cups total) |
1 large fennel bulb, cut into medium dice (about 2 cups total) |
2 quarts heavy cream |
1 pound smoked haddock, flaked (about 2 cups total) |
2 tablespoons minced fresh dill |
Directions:
1. Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
2. In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.
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