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Cullen Soup
Prep: 5 min Cook: 25 min Servings: 2by Bob Towlson135 recipes>A traditional soup originating from the fishing village of Cullen on the Moray Firth in Scotland. Ingredients
- 12 oz. smoked haddock or whiting fillets, skinned and cubed
- 4 Tbsp. butter
- 1 onion, finely chopped
- 8 oz. potatoes, peeled and diced
- 1 stalk celery, finely chopped
- 1 1/4 c. fish broth
- 2 c. milk
- 4 Tbsp. parsley, chopped
- 3 Tbsp. heavy cream
- pepper, to taste
Directions
- Heat butter in a large saucepan. Add onion and celery and cook for 2 min.
- Add potatoes and cook 1 min. Add stock and bring to a boil.
- Reduce heat and simmer 10-15 min.
- Add fish, milk, black pepper, and 3 Tbsp. of parsley. Simmer 5 min. Add cream and sprinkle with the remaining parsley.
- Serve hot with crusty brown bread.
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