Burns' Night recipe: make your own Traditional Cullen Skink soup

Published Saturday, Jan 24 2015, 11:17 GMT  |  By  |  Add comment
Burns' Night will be taking place this Sunday (25 January) and if you're celebrating, how about whipping up this traditional Cullen skink?

This thick Scottish soup is ideal for warming up in the freezing cold and is packed with flavour. Leek and potato – a delicious culinary pairing – make up this particular variation, along with smoked haddock, double cream and onions. Serve with warm bread for a gorgeous supper.

Leek and potato Cullen skink

© Knorr


  • 900ml Knorr Chicken Stock (made from 1 Knorr Chicken Stock Pot dissolved in 900ml boiling water)
  • 25g Flora Buttery
  • 1 small onion, peeled and finely chopped
  • 400g leeks, finely chopped
  • 1 small potato, peeled and finely chopped
  • 150ml double cream or single cream or half fat crème fraiche
  • 1-2 tablespoons very finely chopped chives
  • 100g undyed smoked haddock fillet, skinned, any bones removed and finely diced


1 Place the chicken stock in a large pan and bring to a gentle simmer.

2 Melt the butter in a separate, large, heavy saucepan. Add the onion, leek and potato and cook without colouring over a high heat for 10 minutes, stirring constantly.

3 Bring the simmering stock to the boil. Then add the stock to the sweated vegetables and bring back to the boil. Cover and cook over a medium heat for 12 minutes. Add in the double cream and cook for 2 minutes. If using single cream or half-fat crème fraiche, then heat through gently instead of bringing to the boil as otherwise it will curdle.

4 Using a ladle, transfer the soup to a jug blender or food processor and blitz until smooth, doing this in a few stages if needed.

5 Pour the soup into a fine sieve over a large serving bowl and use the ladle to press the soup through the sieve; doing this in a few stages if needed. Return to the saucepan and bring to the boil briefly.

6 Add the chives to the soup and mix in. Divide the smoked haddock among 6 serving bowls, ladle over the hot soup (the heat from which will cook the smoked haddock through) and serve.

Prep Time

25 minutes

Cook Time

30 minutes

Nutrition Information

Serves 4

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