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Cullen Soup Recipe
by Bob Towlson

Cullen Soup

A traditional soup originating from the fishing village of Cullen on the Moray Firth in Scotland.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Scottish
Cook time: Servings: 2

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

  1. Heat butter in a large saucepan. Add onion and celery and cook for 2 min.
  2. Add potatoes and cook 1 min. Add stock and bring to a boil.
  3. Reduce heat and simmer 10-15 min.
  4. Add fish, milk, black pepper, and 3 Tbsp. of parsley. Simmer 5 min. Add cream and sprinkle with the remaining parsley.
  5. Serve hot with crusty brown bread.