Teacake’s Cullen Skink Soup with Cheese and Mustard Scone

As we reluctantly say goodbye to warm summer days and light evenings, we welcome the cool crisp air of autumn and the orangey, brown leaves and the need for blankets, scarves and hot chocolates.

Another great way to keep warm during the cooler months is with a nice hearty soup, so we have teamed up with Teacake to bring you this recipe for delicious Cullen Skink soup, served with warm smoked cheddar cheese and mustard scones. Try the recipe below for yourself to enjoy this rich, warming treat.

For the Cullen Skink Soup You Will Need:

 500g pale smoked haddock boned & skinned

1 large potato peeled and diced

1 medium onion peeled & finely diced

1 large leek washed and halved then sliced

100g chopped flat leaf parsley

400ml milk

400ml double cream

200ml of fresh chicken or smoked fish stock

Salt & pepper

Method:

  1. Heat a pan with some oil and sweat off all of the vegetables until they are lightly coloured. Season with salt and pepper.
  2. Add the smoked haddock to the same pan and add the cream, milk and stock. Simmer on a medium heat until the potatoes are almost soft.
  3. Add the chopped parsley and stir the soup until the fish has broken up. Season to taste, and if desired, add more stock/cream to reduce thickness.

For the Cheese and Mustard Scones You Will Need:

455g plain flour

113g butter/margarine

1 egg

100g grated smoked cheddar cheese (use majority in mix but save some to sprinkle on the scones at the end of baking)

Pinch of salt and pepper

Splash of milk

1 Teaspoon of grain mustard

Method:

  1. Preheat the oven to 180 degrees.
  2. In a food processor add the flour, cheese, butter, mustard, salt and pepper and mix until the ingredients resemble bread crumbs.
  3. Add the egg and mix through, and pour in milk a little at a time until the mixture binds together.
  4. Knead the dough on a floured surface and lightly roll out.
  5. Cut the scones into the desired size and sprinkle the remaining cheese on top.
  6. Bake scones for 21 minutes until risen and lightly golden.
  7. Serve your scones warm with the soup as a delicious, warming lunch.

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