Cullen Skink Soup

Delicious Scottish fish combined with leeks and potatoes to deliver a winning dish that everyone wants seconds of.

Ingredients

• RYVITA^® Original Crispbread
• 2 Smoked haddock
• 1 untreated haddock
• 2 leeks halved and chopped into 1cm semi circles
• 2 floury potatoes ,peeled and diced into rough chunks
• 2/3 pint milk
• 1 tspn English mustard
• 1 tspn flour
• 1 tbspn chopped parsley
• salt and pepper and a pinch of sugar
• 3 tbspn double cream
• 1 tbspn unsalted butter

Method

Pop the fish into a pan with the milk and the sugar, bring to simmering point and switch off. Melt the butter in a large saucepan, add the leeks and fry for a few minutes not allowing them to colour. Add the potatoes and a little water and simmer for 5-8 minutes. Mix in the flour and strain the milk from the fish into the mix slowly until you have a soupy consistency.At this stage you can mash down a few of the larger chunks of potatoes. Flake the fish into large chunks, ensuring there are no bones or skin and add to the soup. Add the mustard,season and add the cream and parsley. Quite sublime!