Ingredients

Method

• 2 T butter
• 2 leeks, finely sliced
• 2 cloves garlic, finely chopped
• 1½ cups cream
• fish stock 1 cup
• 300 g Woolworths smoked haddock fillet, cut into chunks
• 200 g Woolworths streaky wood-smoked bacon, chopped and fried
• sea salt and freshly ground black pepper, to taste
• For the French toast:
• 3 free-range eggs
• 1 cup milk
• ¼ t ground nutmeg
• 4 thick slices white bread
• 2 T butter
• 1 T olive oil

Method

Ingredients

1. Gently melt the butter in a saucepan and fry the leeks until soft. Add the garlic and cook for 1 minute. Pour in the cream and increase the heat until bubbling. Pour the mixture into a blender and blend until smooth.
2. Return the mixture to the saucepan and add the fish stock. Add the haddock and gently poach for 10 minutes.
3. To make the French toast, whisk the eggs, milk and nutmeg until well combined. Melt the butter and olive oil in a pan over a medium heat and soak the bread in the egg mixture. Cook the French toast on both sides until golden brown.
4. Serve the soup with the crispy bacon and French toast.

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