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Soup

20g/戮oz unsalted听 butter

1 small onion , finely chopped

2听 leeks, white only, finely chopped

1 medium听 garlic clove crushed then finely chopped

200g/7oz Ayrshire听 tatties cooked & diced

2 Arbroath Smokies, skin and bones removed

100ml/3陆fl oz whole听 milk

100ml/3陆fl oz听 double cream

freshly ground听 black pepper

garnish

1 Arbroath Smokie skin and bones removed

chopped chives & parsley

Stock

1 arbroath smokie

500ml water

50ml white wine

Onion & leek white part

听

Preparation method

To make the soup, put a large saucepan over a medium heat. Add the butter and, when melted, add the shallots, leek and garlic. Cover and sweat for 5 minutes, but don't allow the vegetables to colour. Add the cooked potatoes. Flake the smokies and add to the pan. Cover and sweat for a further听 one minute, then add 300ml听 of the reserved stock and season with freshly ground black pepper. Bring to the boil and simmer for 6听 minutes. Take the pan off the heat and allow to cool slightly. Carefully pour half the mixture into a blender and put on the lid.听 Blitz & add milk & cream slowly then pass through a fine sieve to give a fine, smooth texture To serve, pour the soup into a clean pan听 mix with the chunk other half and heat gently. Flake the remaining smokie and divide among four warmed shallow bowls. Ladle in the soup and garnish with chopped chives.