Menu

Fish and Wookey Hole Cheddar Soup

18 December 2017 — Lunch, Starter

Pollock and Wookey Hole Cheddar Soup

Ingredients

Serves 6

8-12 new potatoes

600g sustainable white fish

2 tbsps chopped chives, plus some to garnish

300ml milk

2 egg yolks

300ml double cream

60g  Wookey Hole Cave Aged Cheddar

Salt and pepper

How to make it

This warming creamy broth-soup will make you think of New England Chowder, though with it’s Wookey Hole Cave Aged Cheddar contribution this is full of English flavour. Any white fish will work in this soup but check the latest MSC lists – the latest advice is to try UK-landed pollack, coley, hake or whiting, or MSC certified Alaskan pollock.

  • To serve you’ll need 6 large ramekins (approx 9cm diameter)
  • With the skins still on, boil the potatoes until tender
  • Once cool, slice into rounds
  • Preheat oven to 230°C / Gas Mark 8
  • Bring the milk to the boil
  • Put the egg yolks into a bowl and gradually whisk in the hot milk, followed by the cream. Season with salt and pepper
  • Divide the fish between the ramekins, followed by the chives. lay a few slices of potato on top
  • Pout the mixture over the fish until they’re nearly full
  • Scatter over the crumbled Wookey Hole Cave Aged Cheddar
  • Bake for 10-15 minutes until the fish is cooked and the tops are lightly browned
  • Sprinkle with chives and serve with hunks of bread
Leave a Reply

Your email address will not be published. Required fields are marked *

Cheese Gift Boxes

Choose one of our selected boxes, perfect for yourself or a gift…

Cheese Subscriptions

Join our cheese club and receive a regular delivery direct to your door…

Buy three cheeses get one free

Make up your own box, choose three and we’ll give you one free!