Cullen Skink
Author: 
Recipe type: Soup
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delicious, traditional Scottish soup
Ingredients
  • 1 tablespoon vegetable oil (I use rapeseed)
  • Green top of 1 leek (approx 60g) washed and thinly sliced
  • 2 medium size, floury potatoes (approx 350g) diced
  • 150ml water
  • 2 skinless, boneless smoked haddock (approx 350g) cut into large chunks
  • 600ml lactose free milk
  • 2 teaspoons English mustard
  • Salt and pepper to season
  • A handful of flat-leaf parsley, roughly chopped
Instructions
  1. Heat the oil in a medium pan and gently fry the sliced leek for a few minutes
  2. Add the diced potato and water, cover with a lid and simmer for 15 minutes until the potatoes have softened
  3. Add the lactose free milk and smoked haddock, bring to the boil and gently simmer for 5-10 minutes until the haddock is cooked
  4. Stir in the mustard and season with plenty of ground black pepper and a little salt if necessary
  5. Use a potato masher to help break down the some of the potato and haddock chunks but leave approximately half still chunky
  6. Stir through the chopped parsley and serve
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-cullen-skink-soup/