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  • Olive Magazine

    SOUPED UP!

    Feb 21, 2020 3 minutes
    Recipes JANINE RATCLIFFE
    Photographs ANT DUNCAN

    Cullen skink

    1 HOUR | SERVES 4 | EASY | LC

    This rich, creamy smoked haddock soup is a Scottish classic.

    smoked haddock 300g
    butter 25g
    onion 1, chopped
    leek 1 large, chopped, rinsed and drained
    floury potatoes 300g, peeled and cut into bite-sized chunks
    chicken stock 750ml
    double cream 150ml
    ground white pepper
    chives chopped to make 2 tbsp
    flat-leaf parsley chopped to make 2 tbsp

    • Put the smoked haddock in a baking dish and pour over a kettle full of just-boiled

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