Just like Granny made!
Leek And Potato Soup
Photo ingredients and how to make potato smoked haddock and leek soup to serve four
This leek and potato soup is a slight variation of Cullen Skink but with more fresh vegetables and the added ingredient of smoked haddock. The potato smoked haddock and leek soup recipe was devised by Andrew Fairlee the Michelin Star chef at Gleneagles in Scotland and is easy to make and so delicious.
Leek and Potato Soup Ingredients
600g peeled Rooster potatoes, cut into large dice of about 2cm sizes
600g undyed smoked haddock
1 finely chopped onion
3 sliced leeks
75ml double cream
4 sliced spring onions
Follow us on Twitter, Facebook, and Instagram.
The North-East of Scotland skies are under attack from an enemy jet. It is spilling a strange yellow smoke. Minutes later, people start killing each other.
Former Royal Air Force Regiment Gunner Jason Harper witnesses this and then his wife, Pippa, telephones him, shouting that she needs him. They then get cut off. He sets straight out towards Aberdeen, unprepared for the nightmare that unfolds during his journey. Everyone seems to want to kill him.
Along the way, he pairs up with fellow survivor Imogen. But she enjoys killing the living dead far too much. Will she kill Jason in her blood thirst? Or will she hinder his journey through this zombie filled dystopian landscape to find his pregnant wife?
The Fence is the first in this series of post-apocalyptic military survival thrillers from the torturous mind of Scottish horror and science fiction novel writer C.G. Buswell.
Buy the Paperback.
The 44 Scotland Street Cookbook recipes book is based on the character's favourite food from the series by Alexander McCall Smith. Written by Anna Marshall, and with Bertie, Big Lou and Domenica's help, you'll find Scottish favourites like Scotch Pies and Deep Fried Mars Bars along with international treats like Panforte di Siena.
Leek And Potato Soup Recipe
1). Place the haddock, chopped onion, and bouquet garni into a saucepan. Cover with water and bring to a simmer. Skim the surface of any froth and simmer for 5 minutes.
2). Lift the fish from the pan and remove any skin and bones. Flake it and return the skin and bones to the water. Simmer for 20 minutes.
3). Strain the fish stock.
4). Melt the butter in a heavy saucepan, add the washed and sliced leeks, and cook until just soft. Then add the potatoes and cook for another 3 minutes.
5). Add the fish stock and simmer gently until potatoes are tender.
6). Add the double cream and bring to the boil.
7). Add the fish and check for seasoning.
8). Divide into bowls and sprinkle the spring onions on top.
More Scottish Cooking And Recipes From Scotland
We would like to thank the team at Albert Bartlett for providing this meal idea and photo on behalf of Andrew Fairlie. They recommend using Roosters and you can learn more at www.albert-bartlett.co.uk
If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below:
An army veteran moves his family back to Scotland, but his nightmare neighbour starts a battle of wits with him. Who will win this One Last War?
Buy this latest novel by Scottish author C.G. Buswell on Kindle or Paperback.
Advertise on Scottish Recipes Website Facebook and Twitter Pages from just £25.
Flags/Emblem of Scotland