Nasturtium and Haddock Soup | JAN Online

Nasturtium and Haddock Soup | JAN Online

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Ingredients

  • 100 g butter
  • 30 ml olive oil
  • ½ onion, finely chopped
  • 1 baby fennel, thinly shaved
  • 80 g sundried tomatoes, in oil
  • 20 g nasturtium flowers
  • 3 sprigs basil
  • 500 ml cream
  • 750 ml milk
  • 500 g smoked haddock, portions
  • 15 ml lemon zest
  • 15 ml lemon juice
  • 100 g matured cheddar, grated
  • To taste Maldon salt
  • To taste freshly ground black pepper

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