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Arbroath Smokie Soup
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- 800 g tomatoes, fresh, halved
- 50 g olive oil
- 1 tsp sugar
- 2 tsp fresh thyme leaves
- 30 g unsalted butter
- 50 g shallots
- 50 g leeks, white part, cut in pieces
- 50 g bacon, unsmoked, cut in pieces (optional)
- 2 garlic cloves
g Arbroath smokie, bones and skin removed, cut in pieces (3 cm)
or 150 g smoked haddock, bones and skin removed, cut in pieces (3 cm)
- 20 g tomato purée
g fish stock
or 500 g chicken stock
- 25 g lemon juice
- 1 tsp balsamic vinegar
- ½ tsp smoked paprika
- 1 tsp fine sea salt, or to taste
- ½ tsp ground black pepper, or to taste
- 140 g double cream
- per 1 portion
- 1193 kJ / 285 kcal
- 7.6 g
- 8.2 g
- 24.6 g
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