- Preparation and cooking time
- Serves 4
Cullen Skink is a thick, creamy Scottish soup, the specialty of the town called Cullen.
- 20g butter
- 200g chopped leeks
- 600g potatoes, cut into 2cm chunks
- 1tbsp chopped parsley
- 2 bay leaves
- 1litre water
- 600g smoked undyed haddock
- 1tbsp chopped chives
- 2tbsp double cream
- STEP 1In a large saucepan, over medium low heat, sauté chopped leeks in butter. Cook, stirring until the leeks are tender. Season with a little salt and plenty of black pepper.
- STEP 2Add water, along with the potatoes, bay leaves and parsley. Bring the soup up to the boil then add the haddock. Cook the fish in the stock for a minute or until the fish is flaking. Remove and leave aside to cool. Carry on cooking the soup until the potatoes are cooked through.
- STEP 3When the fish is cooled enough to handle. Flake the fish and leave aside.
- STEP 4Once the potatoes are cooked. Turn the heat off. Use a hand blender to blitz the vegetables (I like chunky soups so I left some potato chunks whole).
- STEP 5Put the soup back on the heat, then add the haddock pieces, chopped chives and double cream (add more if you prefer). Taste and adjust the seasoning. Spoon into a serving bowl. Serve with bread.