Smoked Haddock Soup with Potatoes and Double Cream
Smoked Haddock Soup with Potatoes and Double Cream
Creamy smoked haddock chowder. A Scottish speciality inspired by the village of Cullen, made with hand-selected haddock from our finest smokeries.
We've spent time perfecting this traditional, North-East of Scotland, fish chowder recipe. The finest haddock is specially selected and smoked over wood chips in a smokehouse to give this soup its distinct flavour. Scottish potatoes, onions & fresh double cream are then combined to make this uniquely special, handmade soup.
Audrey Baxter
Mobius Loop
Table of Nutritional Information
(As Sold) Per 100g | (As Sold) Per Can | |
---|---|---|
Energy | 314kJ/ 75kcal |
1256kJ/ 300kcal |
Fat | 3.1g | 12.4g |
of which saturates | 2.0g | 8.0g |
Carbohydrate | 6.0g | 24.0g |
of which sugars | 2.0g | 8.0g |
Fibre | 0.9g | 3.6g |
Protein | 5.4g | 21.6g |
Salt | 0.95g | 3.80g |
For allergens, including Cereals containing Gluten, see ingredients in bold.
Baxters Food Group,
Fochabers,
Scotland,
IV32 7LD.
Cooking instructions: General
Please Note: All cooking appliances vary. This is a guide only. Check product is piping hot before serving. Do not reheat once cooled.
Hob: From Ambient
Empty contents into a saucepan and heat gently for 3-4 minutes, stirring occasionally. Do not boil.
Microwave: From Ambient
800W (3mins 30 secs), 900W (3mins 20secs), 1000W (3mins 10 secs). Empty contents into a mirowaveable container and cover. Heat on full power, stirring halfway through.
Can
Store in a cool, dry place. Once opened, empty contents into a suitable food container and refrigerate below 5°C. Consume within 2 days.
For best before end: see end of can
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