Broccoli soup with crispy croutons & goat's cheese
For an ideal lunch or starter, try this warming broccoli soup
Cullen skink
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp unsalted butter
- 1 medium onion
- 400g medium potatoes(about 2), peeled and cut into 1cm cubes
- 250g smoked haddock
- 250ml whole milk
- ½ small bunch of parsleyor chives, finely chopped
Nutrition: Per serving
- kcal206low
- fat6glow
- saturates4g
- carbs21g
- sugars6glow
- fibre3g
- protein17ghigh
- salt0.7g
Method
step 1
Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.
step 2
Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
step 3
Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.
