This is a delicious traditional Scottish soup. I received this recipe from a good Scottish friend, Jess Cumming who lives in Scotland. As it is getting into Winter this soup tastes great and also is good for warming you up. To us here in Majorca, it is good to know we can have another comforting soup as the colder weather approaches.
Thank you Jess for sharing with us this delicious recipe.
My husband loves it and is looking forward to the next Scottish soup!
Ingredients for 4 persons:
4 medium potatoes, peeled and diced300 ml double cream300 ml whole milk250 ml water300 g smoked haddock60 g butter1 onion, finely chopped1 tablespoon olive oilpinch of mace or nutmegblack pepperHow to cook the Cullen Skink recipe
In a saucepan large enough to take all the ingredients, sauté the onion in butter and oil until soft.
add the water to the pan along with the potatoes and simmer for 5 minutes.
Stir in the milk and cream and simmer for a further 5-10 minutes until the potatoes are tender.
Cut the haddock into 2 cm squares and drop into soup. Continue to cook gently for 20 minutes.
Check seasoning and add the mace or nutmeg.
P.S. Instead of using the haddock you can use any smoked fish and add muscles or shrimps
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ari0810
Ingredients Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken) 4 cups low-sodium chicken broth 2 medium carrots, sliced into 1/4-inch-thick rounds 2 celery stalks, sliced into 1/4-inch-thick slices 1 medium onion, chopped 1 bay leaf 1/2 cup white rice 2 tablespoons chopped parsley Kosher salt Directions Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary. Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes. Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces. When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot. http://www.foodnetwork.com/recipes/food-network-kitchens/simple-chicken-soup.html yo lo cocine quedo rico jajajaj
This is a delicious traditional Scottish soup. I received this recipe from a good Scottish friend, Jess Cumming who lives in Scotland. As it is getting into Winter this soup tastes great and also is good for warming you up. To us here in Majorca, it is good to know we can have another comforting soup as the colder weather approaches.
Thank you Jess for sharing with us this delicious recipe.
My husband loves it and is looking forward to the next Scottish soup!
Ingredients for 4 persons:
4 medium potatoes, peeled and diced300 ml double cream300 ml whole milk250 ml water300 g smoked haddock60 g butter1 onion, finely chopped1 tablespoon olive oilpinch of mace or nutmegblack pepperHow to cook the Cullen Skink recipeIn a saucepan large enough to take all the ingredients, sauté the onion in butter and oil until soft.
add the water to the pan along with the potatoes and simmer for 5 minutes.
Stir in the milk and cream and simmer for a further 5-10 minutes until the potatoes are tender.
Cut the haddock into 2 cm squares and drop into soup. Continue to cook gently for 20 minutes.
Check seasoning and add the mace or nutmeg.
P.S. Instead of using the haddock you can use any smoked fish and add muscles or shrimps
Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
4 cups low-sodium chicken broth
2 medium carrots, sliced into 1/4-inch-thick rounds
2 celery stalks, sliced into 1/4-inch-thick slices
1 medium onion, chopped
1 bay leaf
1/2 cup white rice
2 tablespoons chopped parsley
Kosher salt
Directions
Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
http://www.foodnetwork.com/recipes/food-network-kitchens/simple-chicken-soup.html
yo lo cocine quedo rico jajajaj