Add a plentiful helping of smoked haddock to leek and potato soup, known in France as Vichyssoise, and you've got the recipe for cullen skink, a classic Scottish chowder often served on Burns' Night (January 25).
Prep Time: 25 mins
Cook Time: 30 mins
900ml chicken stock
25g butter or margarine
1 small onion, peeled and finely chopped
400g leeks, finely chopped
1 small potato, peeled and finely chopped
150ml double cream or single cream or half fat crème fraiche
1-2 tbsp very finely chopped chives
100g undyed smoked haddock fillet, skinned, any bones removed and finely diced
1. Place the chicken stock in a large pan and bring to a gentle simmer.
2. Melt the butter in a separate, large, heavy saucepan. Add the onion, leek and potato and cook without colouring over a high heat for 10 minutes, stirring constantly.
3. Bring the simmering stock to the boil. Then add the stock to the sweated vegetables and bring back to the boil. Cover and cook over a medium heat for 12 minutes. Add in the double cream and cook for 2 minutes. If using single cream or half-fat crème fraiche, then heat through gently instead of bringing to the boil as otherwise it will curdle.
4. Using a ladle, transfer the soup to a jug blender or food processor and blitz until smooth, doing this in a few stages if needed.
5. Pour the soup into a fine sieve over a large serving bowl and use the ladle to press the soup through the sieve; doing this in a few stages if needed. Return to the saucepan and bring to the boil briefly.
6. Add the chives to the soup and mix in. Divide the smoked haddock among 6 serving bowls, ladle over the hot soup (the heat from which will cook the smoked haddock through) and serve.
Recipe courtesy of Knorr.
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