- 1 celery stalk
- 1 medium onion
- 1 1/2 tbsp butter
- 1/2 tsp dried thyme
- 1 tbsp flour
- 3 cups skim milk
- 1 medium potato, peeled and cut into little cubes
- 3 spring onions
- 2 cups fresh corn
- 500g smoked haddock, cubed
- 1/4 cup chopped fresh chives and/or parsley
Pull the leaves from the celery stalk and set aside. Chop celery and onion. Heat the butter in a medium saucepan over a medium heat. Add the chopped celery stalks, onion and thyme. Stir until the vegetables start to brown. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato cubes, and bring to the boil, stirring the whole time so that the soup doesnÅft stick to the pot. Cook until the potatoes are tender, but not mushyÅ\this will take about 10 min.
Meanwhile, chop the celery leaves, trim the ends off the spring onions, and slice them thinly. When the potatoes are tender, stir in the corn, spring onion, haddock, and celery leaves. Bring the soup back to the boil and serve, garnished with chives.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Photography by C&D Heierli • Recipes by Diane Heierli