50 g butter
2 leeks, thinly sliced
30 ml flour
500 ml vegetable stock
600 ml milk
2 carrots 🥕, peeled and diced
1 potato, peeled and diced
500 g haddock, skinned and cubed
Salt and pepper
Sweet corn 🌽
15 ml chives for garnish
Melt butter, add leeks and stir for 3 minutes.
Sprinkle in flour abs cook for 30 seconds. Blend in stock and then milk. Stir until smooth and bring to the boil.
Add carrots and potatoes, season. Bring to the boil, reduce heat, simmer for 20 mins. Stir occasionally until vegetables are cooked through.
Meanwhile, cook corn in salted boiling water until tender.
Add haddock to the soup. Stir for 5 minutes until just cooked.
Ladle soup into bowls and top with corn.
Sprinkle with chives.