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Smoked Haddock Chowder With Poached Quails' Eggs
Author:Delia Smith
10 Ingredients
Smoked haddock makes a very fine soup, and this I've adapted from a famous version invented in Scotland, where it is called Cullen Skink. If you add poached quails' eggs to the soup this makes a delightful surprise as you lift up an egg on your spoon. For a main course meal you could use poached hens' eggs to make it more substantial. Either way, it is lovely served with brown bread and butter.
Serves
1
Serves
1
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