Serves 6
500g garlic, peeled and blanched for 3 minutes
2 cups milk
2 tbsp butter, diced
2 onions, peeled and finely diced
1 sticks celery, finely diced
1 large potato, peeled and roughly chopped
3 sprigs tarragon
6 cups chicken stock
2 cups cream
Lemon juice to taste
300g moist flaked smoked fish
In a large saucepan, bring the milk and garlic to a simmer and poach for 10 minutes, strain and discard the milk.
In another saucepan, heat the butter, add the garlic, onion, celery, potato and tarragon, and let them sweat for 3-4 minutes.
Add the chicken stock, bring to the boil, reduce heat and simmer until the potatoes are soft.
Add the cream, bring back just to a boil and remove from the heat. Discard the tarragon, blitz in a blender until smooth, pass through a sieve. Adjust the flavour with lemon and salt.
Pour the soup into preheated bowls and garnish with warmed smoked fish and tarragon leaves.
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