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Cullen skink with wholemeal soda bread

9 ratings

A smooth, creamy potato and smoked haddock soup served with a freshly baked wholemeal soda bread.

Ingredients

For the wholemeal soda bread

For the cullen skink

  • 50²µ/1¾´Ç³ú butter, plus extra to serve
  • 1 onion, finely chopped
  • 1.2 litres/2 pints full-fat milk
  • 750g/1lb 10oz floury potatoes (Maris Piper or King Edward), peeled and cut into 2cm/¾in cubes
  • 450g/1lb undyed smoked haddock loin, skin and any bones removed
  • 2 tbsp chopped parsley
  • salt and freshly ground pepper

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