Hearty bean and haddock soup to beat winter chills

ANDRE STEYN

WITH this winter weather not abating, a hot and hearty soup still has a firm place on the evening meal together with homemade roosterkoek.

Ingredients:

1 small carrot

1 small union

Sprig of celery

1 small leek

0.7 litre chicken stock

0.1 litre of full cream

1 tin of white beans

1 filet of smoked haddock

Pepper and salt

Method:

Cut the vegetables and sauté them with a bit of oil in a soup pot. Add the chicken stock and all but two spoons cream and bring to a slow boil. After ten minutes add the beans and boil for ten more minutes. Add the haddock five minutes before serving and garnish the soup with a spoon of cream and garnish with fresh green herbs. The soup goes lovely with home made bread. Serves two.

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Win a Sunday lunch for two at My Pond Hotel by answering this question: What type of fish is used? Write the answer and your name and phone number on a piece of paper and drop it off at the TotT offices by Tuesday September 18. Last week's winner is Peter Ford.

Andre Steyn is a hospitality consultant for Stenden South Africa and My Pond Hotel. Lara Krull is on leave.