Ingredients
Crunchy crusts
Method
1.Put leeks, parsnip, potatoes, ginger and garlic in a soup pot with oil and first measure of water. Set over low heat. Cover with a lid and cook gently for 30 minutes without browning; stir occasionally and add a little more water if it starts to catch.
2.Add stock, second measure of water and salt and bring to a gentle boil. Simmer gently, partially covered with a lid, for 45 minutes, until vegetables are very tender.
3.Cool soup for 10 minutes then transfer 2 cups of the solid part of the soup to a food processor with the parsley. Whiz until smooth. Return blended soup to the soup pot and mix it in with the rest of the soup. If you want the soup thicker, purée more of it. Reheat, adding cream if using.
4.Mix in smoked fish, but don’t stir or it will break apart. Serve piping hot, dusted with paprika, and with crunchy crusts (see next step) on the side.
5.To make the crunchy crusts, cut slices of ciabatta into rough cubes. Put them in a shallow, ovenproof tray and drizzle with a little oil. Bake until golden in an oven preheated to 180°C (fanbake), about 10 minutes. Sprinkle with sea salt and serve.
