Dairy-Free Cullen Skink Soup

Ingredients

• about 450 g Smoked haddock
• 2 large Potatoes
• 1 Onion
• 4 cups Vegetable broth
• 1 cup Dairy-free milk
• 1 Bay leaf
• 2 tbsp Fresh parsley
• 1 tbsp Olive oil
• to taste Salt
• to taste Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g smoked haddock in a medium saucepan and cover with the 4 cups of vegetable broth. Bring the broth to a simmer over medium-high heat, 204.4°C (200°C), and cook for 10 minutes, or until the fish flakes easily with a fork.
2. 2Carefully remove the about 450 g smoked haddock from the broth using a slotted spoon and place it on a plate to cool slightly. Strain the 4 cups of vegetable broth through a fine-mesh sieve into a clean bowl, discarding any solids, and set the broth aside.
3. 3Peel the 2 large potatoes and cut them into 1.27 cm cubes. Peel the 1 onion and dice it finely.
4. 4In a large, heavy-bottomed pot, heat the 1 tbsp of olive oil over medium heat, 175°C. Add the diced onion and cook, stirring occasionally, for 5 minutes, or until it appears softened and translucent.
5. 5Add the cubed potatoes and the reserved 4 cups of vegetable broth to the pot with the onions. Bring the mixture to a simmer over medium-high heat, 204.4°C (200°C), then reduce the heat to medium-low, 150°C, cover, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
6. 6While the potatoes cook, flake the cooled about 450 g smoked haddock into bite-sized pieces, removing any skin or bones. Once the potatoes are tender, add the flaked haddock, the 1 cup of dairy-free milk, and the 1 bay leaf to the pot. Stir gently to combine and heat through over low heat, 120°C, for 5 minutes, ensuring it does not boil.
7. 7Remove and discard the 1 bay leaf from the soup. Season the soup with salt and pepper to your preference.
8. 8Ladle the soup into bowls and garnish with the 2 tbsp of fresh parsley before serving.

Substitutions

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