2 sticks pale inner celery, finely chopped and leaves reserved
Salt and freshly ground black pepper, to taste
1/4 cup white vermouth, sherry or white wine
2 cups fish stock
250mL PHILADELPHIA Light Cream for Cooking, a cream alternative
Finley grated rind and juice of 1 lemon
Snipped chives, for serving
Method
COMBINE the milk and potatoes in a saucepan and simmer gently, uncovered for 15-20 minutes or until the potatoes are tender. Add the smoked cod to the pan and remove from the heat
HEAT the oil in a large saucepan and gently cook the bacon, onion, carrot and celery with a little salt for 10 minutes or until softened. Add the vermouth and stock then simmer until reduced by half
LIFT the cod from the pan, remove the bones and skin then flake the remaining flesh. Puree only half of the potato mixture, and then return to the pan with the bacon mixture
STIR through the PHILLY and cod then simmer gently, without boiling, for 5 minutes. Stir in lemon and seasoning Ladle into serving bowls and sprinkle with the chives. Serve immediately
Tips & Hints
If soup is a little thick, thin down a little by adding some extra stock or milk when reheating.
