Arbroath Smokie Soup

Name: Arbroath Smokie Soup
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 800 g tomatoes; 50 g olive oil; 1 tsp granulated sugar; 2 tsp fresh thyme leaves; 30 g unsalted butter; 50 g shallots; 50 g leeks; 2 garlic cloves; 150 g Arbroath smokie; 20 g tomato purée; 500 g fish stock; 25 g lemon juice; 1 tsp balsamic vinegar; ½ tsp smoked paprika; 1 tsp fine sea salt; ½ tsp ground black pepper; 140 g double cream

4.8 (15 ratings)

Difficulty easy

Preparation time 10 min

Total time 40 min

Serving size 6 portions

Ingredients

800 g tomatoes, fresh, halved
50 g olive oil
1 tsp granulated sugar
2 tsp fresh thyme leaves
30 g unsalted butter, diced
50 g shallots
50 g leeks, white part, cut in pieces
50 g bacon, unsmoked, cut in pieces (optional)
2 garlic cloves
150 g Arbroath smokie, bones and skin removed, cut in pieces (3 cm)
or 150 g smoked haddock, bones and skin removed, cut in pieces (3 cm)
20 g tomato purée
500 g fish stock
or 500 g chicken stock
25 g lemon juice
1 tsp balsamic vinegar
½ tsp smoked paprika
1 tsp fine sea salt, or to taste
½ tsp ground black pepper, or to taste
140 g double cream

Nutrition: per 1 portion
Calories: 1150.8 kJ / 275 kcal
Protein: 10.2 g
Carbohydrates: 10.6 g
Fat: 22.1 g
Saturated Fat: 9.2 g
Fibre: 2.3 g
Sodium: 795.1 mg