Arbroath Smokie Chowder

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Ingredients

Ingredients

  • 175g/6oz smoked haddock

  • 1.2 litres/2pt light stock (e.g veal stock)

  • 1 onion, finely chopped

  • a pinch mace

  • 1 bay leaf

  • 1 stick celery, diced

  • 3 medium potatoes, diced

  • 55g/2oz butter

  • 40g/1½oz flour

  • 15-30g/1-2 tbsp oatmeal

  • 290ml/½ pint milk

  • 1 Arbroath smokie

  • sorrel to garnish

Description

A Variation On The Classic Smoked Haddock Chowder, This Scottish Soup Is Perfect For Cold Winter Nights.

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