Cullen skink soup is traditionally made with smoked haddock potatoes onions cream. It is a perfect meal for cold winter day and a great way to use smoked haddock. The soup is nice when there is a little texture left from keeping the smoked haddock and potatoes chunky, so when you blitz it don't do it so much otherwise it will be too smooth. Have a great week!
Serves four as a starter or twp as a main
15g unsalted butter
1 medium white onion, finely chopped
300g potatoes, peeled and cut into 2cm pieces
1 bay leaf
2 fillets of smoked haddock with skin removed.
3 tbsp double cream
2 tbsp chopped parsley
sea salt and freshly ground black pepper
1 Melt the butter in a large heavy-based saucepan. Add the onion and cook until softened.
2 Add the potatoes, bay leaf and milk. Bring just to the boil, then simmer for 10-15 minutes until the potatoes are soft.
3 Meanwhile, check the smoked haddock fillets for pinbones and remove any with tweezers, then flake the smoked haddock into pieces. Add the smoked haddock pieces to the saucepan and season with salt and pepper. Discard the bay leaf.
4 Blitz the soup roughly with a hand blender, then stir inthe cream and most of the chopped parsley. Reheat if necessary and serve hot, with some chopped parsley on top.