Soup > Scottish Soups

Bacon and Onion Cullen Skink Recipe

Ingredients with Measurements:
- 4 slices of bacon, chopped
- 1 large onion, chopped
- 2 large potatoes, peeled and diced
- 2 cups of fish stock
- 1 cup of heavy cream
- 1 cup of milk
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish

Special equipment needed:
- Large soup pot
- Immersion blender or regular blender

Step-by-step instructions:

1. In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set it aside.

2. In the same pot, add the chopped onion and cook until softened, about 5 minutes.

3. Add the diced potatoes, fish stock, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.

4. Remove the bay leaf from the pot and use an immersion blender or regular blender to puree the soup until smooth.

5. Add the heavy cream and milk to the pot and stir to combine. Season with salt and pepper to taste.

6. Serve the soup hot, garnished with the crispy bacon and chopped fresh parsley.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking bacon and onion
- Boiling for potatoes and fish stock
- Low heat for simmering
Serving size:
- This recipe serves 4 people

Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 32g
- Protein: 16g

Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of bacon, you can use ham or pancetta.

Variations:
- Add smoked haddock or other seafood to the soup for a more traditional Cullen Skink.
- Add chopped leeks or garlic to the soup for extra flavor.
- Top the soup with croutons or grated cheese for added texture.

Tips and tricks:
- Be sure to cook the bacon until crispy to add texture to the soup.
- Use an immersion blender for easier pureeing, or let the soup cool slightly before blending in a regular blender.
- Taste the soup before adding salt, as the bacon and stock may already be salty.

Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of fresh parsley on top.

Garnishes:
- Crispy bacon
- Chopped fresh parsley
- Croutons
- Grated cheese

Pairings:
- Serve the soup with crusty bread or crackers for dipping.

Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.

Troubleshooting advice:
- If the soup is too thick, add more milk or stock to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.

Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.

Food history:
- Cullen Skink is a traditional Scottish soup made with smoked haddock, potatoes, and onions.

Flavor profiles:
- Creamy, smoky, savory

Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad or vegetables.

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Region: Scottish

Taste: Savory, Smoky, Salty, Umami, Rich