Cullen Skink
Author: Louisa Reid
Recipe type: Soup
: Low FODMAP
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- Heat the oil in a medium pan and gently fry the sliced leek for a few minutes
- Add the diced potato and water, cover with a lid and simmer for 15 minutes until the potatoes have softened
- Add the lactose free milk and smoked haddock, bring to the boil and gently simmer for 5-10 minutes until the haddock is cooked
- Stir in the mustard and season with plenty of ground black pepper and a little salt if necessary
- Use a potato masher to help break down the some of the potato and haddock chunks but leave approximately half still chunky
- Stir through the chopped parsley and serve
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-cullen-skink-soup/
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