Servings: 4
Ingredients
- 4 cups whole milk
- 1 bay leaf
- 4 sprigs of fresh thyme
- 1 lb finnan haddie
- 2 tbsp unsalted Irish butter
- 1 medium onion finely diced
- 1 lb Yukon gold potatoes peeled and diced
- 1/2 cup heavy cream
- salt and freshly ground black pepper
- Pinch cayenne pepper optional
- Finely minced chives for garnish
Instructions
- In 3-quart saucepan, heat milk with bay leaf and thyme over medium heat until nearly simmering. Add fish and cook until just starting to flake. Using a slotted spoon, remove fish to paper towels to drain; set aside. Transfer milk to heatproof mixing bowl or other container; set aside.
- Wash and return saucepan to medium heat. Add butter and cook until melted. Add onion and cook, stirring frequently, until translucent.
- Return milk to saucepan and add potatoes. Return milk to bare simmer, the lowest setting you have. Then cook until potatoes are tender, about 15 minutes; stir and scrape saucepan occasionally to prevent milk from scorching.
- Using a potato masher or large wooden spoon, crush potatoes in pot until partially mashed. You want a good range of potato bits, some so small they thicken the broth but also larger chunks.
- If the finnan haddie has skin, remove it. Flake the fish into the soup. Add cream. Season with salt and pepper, and, if desired, stir in pinch of cayenne. Serve, sprinkling chives on top of each bowl.
Notes
Cooking potatoes in milk without the milk separating is a bit difficult. If it does separate, it won't hurt the flavor.
Tried this recipe?Let us know how it was!