About this recipe:Comfort food at its best, this soup is based on the traditional Scottish recipe ‘Cullen Skink’, but updated so it is just as satisfying but lighter in fat and calories, and with added broccoli for extra goodness. Serve with hunks of crusty wholemeal bread.
2 tbsp vegetable oil
2 leeks, halved lengthways and thinly sliced
1 litre semi-skimmed milk
350g potatoes (floury variety), peeled and diced fresh nutmeg, grated, to taste
350g broccoli florets, roughly chopped
350g undyed, smoked haddock fillet, skinned and cut into bite-sized pieces
TO GARNISH 6 fresh chives, snipped
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Method Prep:10min › Cook:30min › Ready in:40min
Heat the oil in a large, heavy-based saucepan over a medium heat. Add the leeks and stir around for about 5 minutes until soft, but not coloured.
Stir in the milk, then add the potatoes and broccoli and freshly grated nutmeg to taste. Slowly bring to the boil, then reduce the heat to low and leave to simmer for 15–20 minutes until the vegetables are tender.
Purée the soup in the pan using a hand-held blender, or ladle into a blender or food processor and process until smooth. If using the latter, return the soup to the saucepan and reheat gently. Add a little more milk if needed to thin the consistency.
Add the haddock and simmer gently for 3–5 minutes until it is cooked through and flakes easily. Season to taste with freshly ground black pepper and more nutmeg if liked, to taste. Salt shouldn't be necessary as the smoked haddock is quite salty. Ladle the soup into serving bowls and sprinkle with chives.
The soup can be cooked and blended up to the end of step 3 in advance, then reheated with the smoked haddock added shortly before serving.