Cullen Skink
Cullen skink is a traditional Scottish soup made from smoked haddock, potatoes, and onions. Originating from the town of Cullen in Moray, Scotland, the dish's distinct flavour comes from the use of smoked haddock, which imparts a rich, smoky taste to the creamy soup.
Servings: 4 people
Calories: 395kcal
Equipment
- 1 stockpot
Ingredients
- 250 grams smoked haddock
- 400 ml full fat milk
- 6 whole peppercorns
- 1 tbsp butter
- 1 large leek finely sliced
- 1/2 onion finely diced
- 2 rashers smoked streaky bacon finely chopped
- 350 grams potatoes peeled and cut into 1 cm dice
- 120 ml double cream
- Shetland sea salt to taste
- freshly ground black pepper to taste
- fresh parsley to garnish
Instructions
- Heat 1 tbsp butter in a soup pan and gently cook 1 large leek, finely sliced, 1/2 onion, finely chopped, and 2 rashers smoked streaky bacon, chopped, until the vegetables soften.
- Add 350 grams potatoes, peeled and chopped, and cook for fifteen minutes, until the potatoes are fork tender.
- Add 400 ml full fat milk and bring to a gentle simmer.
- Using a hand blender or potato masher, puree half of the mixture (a hand blender will give you a creamier texture) and return to the pan.
- Add 250 grams smoked haddock, cut into small pieces. Cook 5 minutes and then add 120 ml double cream.
- Reheat the soup but don't allow it to boil. Season to taste with Shetland sea salt and freshly ground black pepper.
- Serve immediately with a sprinkling of fresh parsley or dried parsley.
Nutrition
Calories: 395kcal | Carbohydrates: 26g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 630mg | Potassium: 896mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1126IU | Vitamin C: 21mg | Calcium: 206mg | Iron: 2mg