Ingredients with Measurements:
- 1 lb smoked haddock, skin removed and cut into chunks
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 large potatoes, peeled and diced
- 4 cups chicken or fish stock
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- Salt and pepper to taste
- Chopped parsley for garnish
Special Equipment Needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. In a large soup pot, melt the butter over medium heat.
2. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the diced potatoes and stock to the pot and bring to a boil.
4. Reduce heat and let simmer for 15-20 minutes or until the potatoes are tender.
5. Add the smoked haddock to the pot and let cook for 5-7 minutes or until the fish is cooked through.
6. Remove the pot from heat and use an immersion blender or regular blender to puree the soup until smooth.
7. Return the pot to low heat and stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering and melting cheese.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 25g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Smoked haddock can be substituted with any smoked fish, such as salmon or trout.
- Cheddar cheese can be substituted with any type of cheese that melts well, such as Gouda or Swiss.
Variations:
- Add diced bacon or ham for extra flavor and texture.
- Substitute the heavy cream with coconut milk for a dairy-free version.
- Add a pinch of cayenne pepper or smoked paprika for a spicy kick.
Tips and Tricks:
- Be sure to remove the skin from the smoked haddock before cooking.
- Use a good quality stock for the best flavor.
- Let the soup cool slightly before blending to avoid burns from hot liquid.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or croutons.
Pairings:
Crusty bread or a side salad.
Suggested Side Dishes:
Roasted vegetables or a side of rice.
Troubleshooting Advice:
If the soup is too thick, add more stock or cream to thin it out. If it's too thin, let it simmer for a few more minutes to reduce.
Food Safety Advice:
Be sure to cook the fish to an internal temperature of 145°F to ensure it's safe to eat.
Food History:
Cullen skink is a traditional Scottish soup made with smoked haddock, potatoes, and onions. The name "skink" comes from the Scottish word for soup.
Flavor Profiles:
Savory, smoky, and cheesy.
Serving Suggestions:
Serve as a main course for lunch or dinner.
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Region: Scottish