Cullen skink is a traditional Scottish soup made of potato, onion, smoked haddock and milk. It works well as a low FODMAP soup since it doesn’t require any additional stock (see also recipes for minestrone, and curried parsnip soup for other stock-free soup ideas) – instead the smoked haddock flavours the milk. The green tops of leek can be used in moderation as a low FODMAP alternative to replace onion and lactose free milk in place of normal milk. My mum often makes this soup and her tips are to use a floury potato such as Kerrs Pink or Maris Piper as these will break down slightly and help to thicken the soup, add a couple of teaspoons of mustard for extra flavour and cook the potatoes in a little water instead of milk initially as milk will stick to the pan and can burn if not stirred regularly. This soup makes a warming, flavoursome and very filling lunchtime option.
- 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