Garlic and potato soup with smoked fish

Ingredients

2 cups	Milk
500 g	Garlic, peeled and blanched for 3 minutes (Main)
2 Tbsp	Butter, diced
2	Onions, peeled and finely diced
1 stalk	Celery, finely diced
3 sprigs	Tarragon
1	Potato, peeled and roughly chopped
6 cups	Chicken stock
2 cups	Cream
1	Lemon, juice to taste
300 g	Smoked fish, flaked (Main)

Directions

1. In a large saucepan, bring the milk and garlic to a simmer and poach for 10 minutes, strain and discard the milk.
2. In another saucepan, heat the butter, add the garlic, onion, celery, potato and tarragon, and let them sweat for 3-4 minutes.
3. Add the chicken stock, bring to the boil, reduce heat and simmer until the potatoes are soft. Add the cream, bring back just to a boil and remove from the heat.
4. Discard the tarragon, blitz in a blender until smooth, pass through a sieve. Adjust the flavour with lemon and salt.
5. Pour the soup into preheated bowls and garnish with warmed smoked fish and tarragon leaves.