A classic seafood favourite.
1 large onion, peeled, cut into quarters
1 medium potato, peeled, cut in half
2 large carrots, peeled, cut into 5 cm pieces
2 sticks celery, cut into 5 cm pieces
300g piece smoked cod
2 spring onions, chopped
1 bay leaf, torn
2 slices lemon
2 tbs fine rice flour
100ml cream (optional)
3 tsp dry mustard powder
3 tsp Worcestershire sauce
freshly ground salt and black peppercorns, to taste
freshly chopped parsley, for serving
Fit the food processor with the work bowl and multipurpose blade. Add the onion, potato, carrot and celery. Using speed 2, process for 8 seconds or until finely chopped. Remove the vegetables and place into a large saucepan with the water. Bring to the boil, reduce heat and simmer uncovered for 8 minutes or until tender.
Meanwhile, place the cod in a frying pan with water to cover, add the spring onions, bay leaf and lemon. Bring to a gentle simmer and poach cod for 7 minutes or until tender. Remove cod with a slotted spoon and transfer to a plate. Gently break up the cod into flakes, removing any visible bones and set aside to cool. Reserve poaching liquid for later, remove and discard the lemon and bay leaf.
Melt the butter in a small saucepan until foamy, add the rice flour and cook stirring for 1 minute. Whisk in the milk and cook whisking until sauce boils and thickens. Remove from heat.
To the cooked carrot and potato mixture, add the flaked cod, 125ml of the reserved poaching liquid, white sauce, cream, mustard, Worcestershire, salt and pepper. Stir to combine. Simmer until reheated.
Return soup to the processor. Select speed 2, process for 8-10 seconds or until smooth. Serve immediately sprinkled with parsley.