Smoked Haddock Soup
There's a joke implied in the name of this Scottish classic: a skink is a beef shin or ham shank used for soup—but in the fishing village of Cullen, smoked haddock took its place.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Piping bag
- Fine-mesh sieve
- Potato masher
- Colander
- Pot
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Baking sheet
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Soup bowl
Ingredients
- 1 lb. smoked haddock
- 2 cups milk
- 2 cups plus
- 1 tbsp. double Devon cream
- 1 small russet potato, peeled
- 2 tsp. butter
- 2 tbsp. vegetable oil
- 1 large yellow onion, peeled and finely chopped
- Freshly ground black pepper
- 2 scallions, greens only, finely chopped;
- or leaves of 1/2 bunch parsley, finely chopped
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