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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