The weather outside is frightful, but this soup is so delightful. Cullen Skink ... yum
When it's the middle of January and it's cold and snowy outside, nothing is more comforting than this delicious, satisfying soup. Scotland’s rich natural larder has given way to so many amazing, healthy and tasty recipes. Smoked haddock is full of flavour, but low in fat and calories - you would never think it when tasting this delicious soup, made with skimmed milk and potato.
I tablespoon butter
1 medium onion
2 medium potatoes, peeled and cut into 1cm cubes
250g smoked haddock
250ml skimmed milk
salt and pepper to taste
2 tablespoons finely chopped parsley or chives
Melt butter in a saucepan over medium heat, then add onion and fry gently until transparent. Cook for about 5 minutes until translucent.
Add potatoes, milk and water and bring to boil. Simmer for 10-15 minutes.
Add the haddock and cook gently for about five minutes until just tender. It will naturally fall apart in the broth, but if like a smooth consistency, blend half the soup.
Cook for a further 5 minutes. Season with salt and pepper and sprinkle with chopped parsley.