Potato And Leek Soup With Smoked Fish - cooking recipe

Ingredients

2 lbs medium-sized leeks, trimmed, split, washed, chopped
1 None medium parsnip, peeled and chopped
1 1/2 lbs red bliss potatoes, peeled and cubed
1 tbsp ginger, peeled and grated
1 clove garlic, crushed
2 tsp olive oil, plus extra for drizzling over bread
2 tbsp water
3 cups fish stock
2 cups water
1/2 tsp salt
3 tbsp parsley, chopped
1/2 cup cream (optional)
4 oz flaked smoked fish
None None smoked paprika, for serving
None None Croutons
None None sliced ciabatta
None None sea salt, to sprinkle

Preparation

Put leeks, parsnip, potatoes, ginger and garlic in a soup pot with oil and 2 tbsp of water. Set over low heat. Cover with a lid and cook gently for 30 mins without browning. Stir occasionally and add a little more water if vegetables start to stick.
Add stock, 2 cups of water and salt and bring to a gentle boil. Simmer gently, partially covered with a lid, for 45 minutes, until vegetables are very tender.
Meanwhile, make the croutons by cutting the slices of ciabatta into cubes. Place cubes in a shallow, ovenproof tray and drizzle with a little oil. Bake until golden in an preheated 400\u00b0F oven for about 10 mins. Sprinkle with sea salt and set aside.
Cool soup for 10 mins then transfer 3 cups to a food processor with the parsley. Process until smooth. Return blended soup to the pot and mix it in. To make a thicker soup, puree more of it. Reheat, adding cream, if using.
Gently add the smoked fish, but don't stir or it will break apart. Serve piping hot, dusted with paprika, and topped with croutons.