Cullen Skink Recipe | olivemagazine
This rich, creamy smoked haddock soup is a Scottish classic, flavoured with leeks and chives and made silky with double cream
Ingredients
- 300g smoked haddock
- 25g butter
- 1 onion chopped
- 1 large leek chopped, rinsed and drained
- 300g floury potatoes peeled and cut into bite-sized chunks
- 750ml chicken stock
- 150ml double cream
- ground white pepper
- 2tbsp chives chopped to make 2 tbsp
- 2tbsp flat-leaf parsley chopped to make 2 tbsp
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