A Scottish delicacy that belies the name. The name of this soup comes from Cullen, a small town in Moray on the northeast of Scotland. Skink is the Scottish term for a knuckle, shin, or hough of beef, so most soups made of these parts were called skink.
Its a hearty soup that's full of goodness. You can have it as thick and chunky or as smooth and creamy as you like. It's also lovely served cold.
Using the Slow Cooker means the delicate flavours develop and deepen whilst allowing you to get on with your daily tasks. We do have a stovetop version on the website if you prefer. Why not give this one a try, though, and let us know how you got on in the comments below. We love to hear your feedback. E x
Prep:-
Peel the potatoes and chop into small pieces.
Finely slice the onion.
Finely slice the leek.
Chop the Parsley (stalks and leaves)- set some aside for garnish.
Switch the Slow Cooker to High.
Add the Butter,Leek and Onion and let them cook for 5 minutes.
Add the Haddock, Milk, Bay Leaf, Parsley, Potatoes and S&P
Place the lid on and Cook for 3 n 1/2- 4hrs on high, or until the potatoes are soft
No other liquid is needed as the SC will produce steam which will turn to liquid.
Once the potatoes are soft remove the Bay leaf.
Carefully remove the Haddock and set aside ( don't worry if some of it breaks up)
Mash the potatoes down with a fork and stir through until the soup thickens.
Flake the Haddock into bitesize pieces and put back in to the SC to warm through.
Add the Cream ( if using ) and stir through.
Taste and adjust the seasoning if needed.
If the soup is too thick, you can add a little hot chicken stock
Divide between bowls,garnish with parsley and Serve hot with crusty bread on the side - (it's just as delicious cold)
Tip:- A soft poached egg is another addition that makes it extra yummy
Tip:- Can be done on the stove- see the original recipe on the website.
Easy Swaps :-
Chopped potatoes for cooked mash
Onion for Shallots.
Leek for celery.
Parsley for Coriander.
Haddock for any white fish.
Bay Leaf for dried.
Swap half the milk for chicken stock if you prefer.
Ingredients
Directions
Prep:-
Peel the potatoes and chop into small pieces.
Finely slice the onion.
Finely slice the leek.
Chop the Parsley (stalks and leaves)- set some aside for garnish.
Switch the Slow Cooker to High.
Add the Butter,Leek and Onion and let them cook for 5 minutes.
Add the Haddock, Milk, Bay Leaf, Parsley, Potatoes and S&P
Place the lid on and Cook for 3 n 1/2- 4hrs on high, or until the potatoes are soft
No other liquid is needed as the SC will produce steam which will turn to liquid.
Once the potatoes are soft remove the Bay leaf.
Carefully remove the Haddock and set aside ( don't worry if some of it breaks up)
Mash the potatoes down with a fork and stir through until the soup thickens.
Flake the Haddock into bitesize pieces and put back in to the SC to warm through.
Add the Cream ( if using ) and stir through.
Taste and adjust the seasoning if needed.
If the soup is too thick, you can add a little hot chicken stock
Divide between bowls,garnish with parsley and Serve hot with crusty bread on the side - (it's just as delicious cold)
Tip:- A soft poached egg is another addition that makes it extra yummy
Tip:- Can be done on the stove- see the original recipe on the website.
Easy Swaps :-
Chopped potatoes for cooked mash
Onion for Shallots.
Leek for celery.
Parsley for Coriander.
Haddock for any white fish.
Bay Leaf for dried.
Swap half the milk for chicken stock if you prefer.