2 small carrots, or 1 large carrot, sliced
1 full leek finely chopped
3 or more medium potatoes cut in to chunks
30 grams plain flour
600 ml vegetable stock (try 500 ml for thicker soup)
600 ml milk (try 500 ml for thicker soup)
Smoked haddock fish, flaked or cut in to pieces
Butter to stir fry
Black pepper, and some dill (optional)
Melt the butter in a saucepan, add all the vegetables, and stir fry for a minute or so. Add the flour and mix to coat all the vegetables. Add the hot vegetable stock and mix. Then add the milk, mix, and simmer for about 20 minutes. Finally, add the fish and cook for a further five minutes, and then add black pepper and dill (or any other herbs), to flavour as desired. Serve hot.
This dish serves 3-4 regular people ... or one very hungry 'real man'.