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.Cookgently for about 10-15 minutes until the potatoes are soft.Add a quarter of the flaked haddock to the soup followed bythe cream and remove from the heat.Using a hand-held stick 62/280blender (or a regular blender), blend until smooth.Reheat thesoup and add the rest of the flaked haddock to warm through.Season with salt and pepper to taste.Serve in warm bowls, topped with a little drizzle of olive oiland a sprinkling of parsley leaves, with some crusty bread onthe side.Potato, bacon andoyster soupSERVES 42 tbsp olive oil6 smoked streaky bacon rashers, derinded and chopped2 large onions, peeled and finely chopped600g waxy potatoes, such as Desirée or Charlotte, peeled anddiced100ml dry white wine650ml chicken stock (see page 243)100g smoked oysters (or smoked mussels)3-4 tbsp double cream12 fresh native oystersblack peppersqueeze of lemon juice, to tastehandful of flat-leaf parsley, chopped 63/280Bacon and oysters are a classic combination.In times past,oysters were not regarded as a luxury ingredient to serve withChampagne.On the contrary, cooks added oysters to bulk upsoups, stews and pie fillings.This soup was most likelythought of as a peasant dish, made with cheap but flavourfulingredients& how times have changed.Heat the olive oil in a pan over a medium-high heat.Add thebacon and fry, stirring occasionally, for 4-5 minutes until itbegins to colour.Add the onions and potatoes and stir fre-quently for another 5-6 minutes until the onions begin tosoften.Pour in the wine and let bubble until reduced right down.Pour in the stock and return to a simmer, then add thesmoked oysters.Simmer for another 10-15 minutes until thepotatoes are soft.Ladle two-thirds of the soup into a blender and whiz untilsmooth.Pour back into the pan and stir well to mix.Add thecream and bring back to a simmer.Shuck the fresh oysters (for technique, see page 16), savingand straining the juices.Tip the oysters and strained juices in-to the soup.Simmer for a minute, then taste and adjust theseasoning with a little black pepper and lemon juice.(Youprobably don t need to add any extra salt as the bacon andoysters are quite salty.) Ladle into warm bowls and scatterover the parsley to serve. 64/280Welsh mutton brothSERVES 81kg mutton shoulder (on the bone)sea salt and black pepper1 large onion, peeled1 large carrot, peeled2 large leeks, white part only, trimmed2 bay leavesfew thyme sprigs1 large swede, about 600g, peeled1 large turnip, about 600g, peeled125g pearl barleysmall handful of flat-leaf parsley, choppedOver the past few years, there have been many initiatives topromote the consumption of mutton and it is gradually mak-ing a comeback on restaurant and pub menus.It has astronger flavour than lamb and is perfect for broths, soupsand stews.Rub the mutton joint with salt and pepper, then place in adeep cooking pot.Add enough water to cover and bring to theboil.In the meantime, roughly chop the onion, carrot andleeks.As soon as the water begins to boil, tip a cup of cold wa-ter into the pot, to encourage the froth and scum to float tothe surface.Skim this off and reduce the heat to a simmer. 65/280Continue to skim until the liquid is clear, then add the onion,carrot and half the leeks, along with the bay leaves and thyme.Simmer for about 21/2-3 hours until the mutton is verytender, skimming from time to time as necessary.Leave tocool slightly, then lift out the mutton.Cut into bite-sizedpieces or shred the meat finely and discard the bone.Strain the broth into another pan and bring to a simmer.Cutthe swede and turnip into 1.5cm dice and add to the brothwith the pearl barley and remaining leek.Add another pinchof salt and pepper to taste and simmer for about 30-40minutes until the vegetables and barley are tender.Return themutton to the broth and heat for few minutes to warmthrough.Taste and adjust the seasoning
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