Leek and Potato Soup with Potato Donuts Recipe

4
1 hour 30 minutes

Ingredients

Smoked haddock

  • 240g of smoked haddock, cut into 4 equal portions
  • 100ml of whole milk

Crispy potato garnish

  • 2 large potatoes, peeled
  • 50g of clarified butter, melted
  • salt

Leek and potato soup

  • 200g of butter
  • 250g of white onion, sliced
  • 300g of potatoes, peeled and grated
  • 2 garlic cloves, finely grated into a paste
  • 400g of leek, sliced
  • 3 sprigs of fresh thyme
  • 4g of mild curry powder
  • 3g of fresh yeast
  • 100g of white wine
  • 650g of water
  • 300g of double cream
  • 50g of parsley, or spinach, or a mixture of both
  • sea salt, to taste
  • lemon juice, to taste

Parsley leaf garnish

  • 4 parsley leaves
  • vegetable oil, for deep-frying

Potato doughnuts

  • 237g of water
  • 100g of butter
  • 5g of sugar
  • 10g of salt
  • 215g of T55 flour
  • 2 eggs
  • 600g of mashed potatoes, cooked (approx. weight)
  • vegetable oil, for deep-frying

Method

1

Start by poaching the smoked haddock, as the leftover milk can then be used in the soup. Place the haddock portions in a small pan and cover with the milk. Place over a medium heat and gently bring to the boil, then take off the heat and leave the fish to cool in the milk. Carefully remove the fish and reserve until ready to serve. Remember to reserve the milk

  • 240g of smoked haddock, cut into 4 equal portions
  • 100ml of whole milk
2

To make the crispy potato garnish, preheat an oven to 180ºC/gas mark 4. Slice the potatoes very finely on a mandoline, then use a small round cutter to stamp out 24 circles (you can use the leftover potato trimmings for the soup, just make sure they're grated or finely chopped). Toss with the clarified butter, then lay out 12 circles on a baking tray lined with baking paper and top each one with a second circle. Cover with a sheet of greaseproof and another tray and bake until crisp and golden, about 8-10 minutes. Sprinkle with salt and once cooled, store in an airtight container until ready to serve

  • 2 large potatoes, peeled
  • 50g of clarified butter, melted
  • salt
3

To make the soup, place a large pan over a medium heat with the butter. Once it has mostly melted, add the sliced onion and cook for a few minutes until translucent. Then add the grated potato, garlic, curry powder, thyme and yeast. Cook for a further 8–10 minutes, stirring regularly

  • 200g of butter
  • 250g of white onion, sliced
  • 300g of potatoes, peeled and grated
  • 2 garlic cloves, finely grated into a paste
  • 4g of mild curry powder
  • 3 sprigs of fresh thyme
  • 3g of fresh yeast
4

Add the leeks and cook for a further 5–8 minutes. Once they are soft, remove 4 teaspoons of the leeks and set aside for garnish. Pour in the wine and reduce by half. Add the water and reserved poaching milk and cook for 4 more minutes

  • 400g of leek, sliced
  • 100g of white wine
  • 650g of water
5

Finally add the cream, parsley and/or spinach and cook for a couple more minutes, then transfer to a blender. Blitz for a good few minutes until smooth and velvety, season with salt and lemon juice, then pass through a fine sieve. Chill down as quickly as possible if not serving straight away, to preserve the bright green colour

  • 300g of double cream
  • 50g of parsley, or spinach, or a mixture of both
  • sea salt, to taste
  • lemon juice, to taste
6

To make the parsley garnish, heat a pan of oil to around 160ºC. Carefully add the leaves – they may spit a little so stand back. Once crisp and slightly translucent, remove from the oil and drain on kitchen paper. Keep the oil hot for cooking the doughnuts later

  • vegetable oil, for deep-frying
  • 4 parsley leaves
7

To make the doughnuts, place the water, butter, sugar and salt into a pan and bring to the boil. Once the butter has completely melted, add in the flour and stir vigorously on a high heat until it forms a ball that comes away from the sides of the pan. Continue cooking for a few more minutes, stirring constantly to make sure the flour is cooked out

  • 237g of water
  • 5g of sugar
  • 100g of butter
  • 10g of salt
  • 215g of T55 flour
8

Place the mix in the bowl of a stand mixer with a paddle attachment and mix at a slow speed, adding the eggs one by one. Once the eggs are mixed in increase the speed until the mixture is fully combined into a smooth dough

  • 2 eggs
9

Whilst the dough is still warm, weigh it and then weigh out the same amount of warm mashed potato. Place both back into the food mixer and mix until you have a smooth dough

  • 600g of mashed potatoes, warm (approx. weight)
10

Roll the dough out into small walnut-sized balls (about 7g each). Ensure your pan of oil is at 180ºC and, in batches, deep-fry the doughnuts for 2 minutes, flipping with a spoon halfway if needed to get a nice even golden brown. Drain on kitchen paper

11

To serve, gently reheat the soup and the haddock in the oven for a few minutes until hot. Spoon the reserved cooked leeks into the bottom of each serving bowl and place the haddock on top. Finish garnishing with the crispy potato and parsley leaf. Serve the potato doughnuts on the side and carefully pour the soup into bowls at the table