Veasey&SonsFavouriteRecipes

Cullen Skink with Arbroath Smokies

Serves4

Ingredients

Forthestock(makes1.2litres)

2tbspoliveoil
2ArbroathSmokies,meatflakedandsetaside
100mldrywhitewine
100gwhiteveg(leeks,fennel,onion,roughlychopped)

Forthesoup

40gbutter
2shallots,finelychopped
2clovesgarlic,finelychopped
2leeks,finelychopped
600gpotatoes,peeled&diced
300mldoublecream
200mlmilk

Method
Forthestock,heattheoil,addthevegandstirwell.
Sweatfor10minsonlowdontcolour.
Removelidandaddthewine,boilfor1min.Add1.2litreswaterandtheSmokie
bonesandskin.Bringupalmosttotheboilthenskimwell.
Reducetheheatandsimmergentlyfor20mins.
Coolandstrainthroughafinesieve,keepingthestock.
Forthesoup,heatalargesaucepan,addthebutter,shallots,leekandgarlic.Sweat
for10minsbutdontcolour.
Addthepotatoesandstockfromearlierandsimmeruntilthepotatoesaretender.
Addthecream,milkandtheflakedfishandwarmthroughgently.
Seasonandserveinwarmbowls,garnishedwithchoppedchivesandaturnofblack
pepperandchunkyfreshbreadwithbutter.

ThisrecipewasborrowedfromNickNairnNickNairn'sCullenSkink

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