Cullen skink which has developed the secondary meaning of a soup, especially one made from these. The word "skink" is ultimately derived from the Middle Dutch "schenke" "shin, hough" (cognate with the English word "shank" and German "Schenkel", 'thigh', and "Schinken", 'ham'). It has no etymological connection with its homonym "skink", meaning a lizard belonging to the infraorder Scincomorpha. Cullen skink Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the
Vichyssoise Vichyssoise Vichyssoise ( ; ) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot. Recipes for soup made of pureed leeks and potatoes were common by the 19th Century in France. In 19th century cookbooks, and still today, they are often named "Potage Parmentier" or "Potage a la Parmentier" after Antoine-Augustin Parmentier, the French nutritionist and scholar who popularized the use of Potatoes in France in the 18th Century. The French military cookbook of 1938 includes a recipe for "Potage Parmentier for