Cullen skink style smoked haddock and potato soup

Name: Cullen skink style smoked haddock and potato soup
Total time: 40 min
Cuisine: Scottish
Ingredients: 30g butter; 1 onion, finely chopped; 500g potatoes, peeled and diced; 500ml whole milk; 300ml water; 400g undyed smoked haddock fillet; 100ml double cream; 2 tbsp chives, chopped

A thick, creamy Scottish soup of smoked haddock and soft potato. Gentle on the appetite and full of flavour.

Time40 min
LevelEasy
Costabout £2.05 a head

4 servings

Ingredients

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30 gbutter
1onionfinely chopped
500 gpotatoespeeled and diced
500 mlwhole milk
300 mlwater
400 gundyed smoked haddock fillet
100 mldouble cream
2 tbspchiveschopped

Method

1
Melt the butter and soften the onion for 6 minutes without browning.
6 min
2
Add the potatoes, milk and water. Lay the haddock on top and bring to a gentle simmer.
3
Cook for 10 minutes until the fish flakes. Lift out the fish, remove skin and bones, and flake.
10 min
4
Keep simmering the potatoes for 8 minutes until soft, then crush about half against the pan.
8 min
5
Stir in the cream and the flaked fish and warm through for 2 minutes. Season with pepper and add chives.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.