Food & Drink · Travel

Ro’s Recipes: Socks in Edinburgh

Asparagus Soup with Scottish Smoked Haddock Crème Fraiche

Untitled 2

Smoked fish is an ancient tradition in Scotland, salmon being the most expensive and prized. Smoked haddock is also one of their valued fish. In this recipe, we pair it with asparagus.

Yield: 2 quarts. Six portions as an appetizer

Equipment: Four quart saucepan, chef’s knife, cutting board, measuring cups and spoons, small bowls, large heavy bottomed sauce pan, wooden spoon, medium bowl with fine mesh drum sieve/tamis, hand held burr blender, food processor and/or blender, rubber spatula, small fine wire whisk, small rubber spatula, small bowl, fine edge micro-plane, soup ladle, medium ice cream scoop

1½ tablespoons olive oil
1 cup minced onion
1½ teaspoons minced garlic

2 bunches asparagus, washed, ends trimmed and chopped

¾ cup dry white wine
1½ quarts chicken broth
1 cup water
2 teaspoons ground coriander
Salt and freshly ground pepper to taste

Crème Fraiche
1cup crème fraiche
1 teaspoon lemon zest
¼ cup finely mashed smoked haddock flesh
Kosher salt and freshly ground white pepper to taste
Sprigs of fresh chives or marjoram garnish

Sweat onions over low-moderate heat in olive oil for about five minutes.
Add minced garlic. Cook another two – three minutes.
Add trimmed asparagus. Cook until tender.
Add wine. Evaporate alcohol.
Add chicken broth, water, ground coriander, salt and pepper.
Cook until all tender. Cool.
Puree in batches in food processor, blend and pass through fine mesh sieve.

For the crème fraiche combine ingredients in medium bowl and whip until softly stiff. Dollop onto soup. Garnish with fresh herbs.



Join the conversation

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Patricia Yarberry Allen, M.D. October 13, 2016 at 7:29 pm

    Ro, this is a wonderful snapshot of a time and culture that many of us remember and are grateful to hear about again, along with the guys and the food!

    Dr. Pat