Cullen skink 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 town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Cullen skink is widely served as an everyday dish across the northeast of Scotland. Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or 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