Cullen Skink

Ingredients

Smoked haddock

1 pound, skin removed

Water

enough to cover the haddock

Butter

2 tablespoons

Onion

1 large, finely chopped

Potatoes

2 large, peeled and diced

Milk

2 cups

Double cream

1/2 cup

Chives

2 tablespoons, chopped (for garnish)

Salt

to taste

Pepper

to taste

Instructions

1. In a large pan, place the smoked haddock and cover with water. Bring to a gentle simmer and cook for about 5 minutes. Remove the haddock from the pan and set aside, reserving the cooking water.
2. In the same pan, melt the butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
3. Add the diced potatoes to the pan and cook for another 2-3 minutes, stirring occasionally to prevent sticking.
4. Pour in the reserved cooking water and milk, bringing the mixture to a simmer. Cook for 10-15 minutes, or until the potatoes are tender.
5. While the potatoes are cooking, flake the cooked haddock into bite-sized pieces, removing any skin and bones.
6. Once the potatoes are tender, use a blender or immersion blender to blend the soup until smooth and creamy.
7. Return the blended soup to the pan and add the flaked haddock. Stir in the double cream and season with salt and pepper to taste.
8. Simmer for an additional 5 minutes to heat through, allowing the flavors to meld.
9. Serve hot, garnished with freshly chopped chives.