Comfortingly creamy, this smoky soup is delicious with a slice of hot buttery sourdough toast and a glass of 2024 Pierneef Sauvignon Blanc.

Prep time: 15 mins /Cook time: /1 hour /Serves: 4

You will need:

·       1 head of garlic

·       Salted butter

·       4 leeks, sliced and washed thoroughly

·       25ml fresh parsley or wild garlic, finely chopped

·       400g smoked snoek, plus 100g to garnish

·       200g peeled and chopped potatoes, boiled until soft

·       Sea salt and black pepper

·       150ml dry white wine

·       1 litre fish, chicken or vegetable stock, strained

·       250ml heavy cream

·       100g grated Parmesan

Method:

Preheat the oven to 180°C element. Wrap the garlic bulb tightly in foil and roast for 30-40 minutes or until softened. Leave to cool slightly. 

In a large soup pot over medium heat, fry the leeks in 15ml salted butter until soft. Add in the chopped parsley/wild garlic to the leeks. Stir and cook for 2 minutes before turning off the heat. Flake the snoek, discarding all skin and bones and add to the pot. Stir to combine but keep the pot off the heat. Add in the boiled potatoes and season with salt and pepper. Pour in the white wine and return the pot to medium heat. Cook the mixture for 5 minutes before pouring in the fish stock and the cream. Squeeze the roasted garlic out of its skin and add to the soup. Simmer the soup for 10 minutes then use an immersion blender to blitz the broth until smooth. Return the pot to the stove and over low heat, stir through the grated Parmesan. Keep warm (not cooking) until ready to serve.

Season the soup to taste and serve with the reserved smoked snoek flaked over the top and extra parsley.