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
Pea soup "snert", is the Dutch version of pea soup. It is a thick stew of green split peas, different cuts of pork, celeriac or stalk celery, onions, leeks, carrots, and often potato. Slices of "rookworst" (smoked sausage) are added before serving. The soup, which is traditionally eaten during the winter, is emblematic of Dutch cuisine. It is customarily served with Frisian rye bread ("roggebrood") and bacon, cheese or butter. The bacon is usually "katenspek", a variety of bacon which has been cooked and then smoked. Pancakes are sometimes served with pea soup; this dish is called "snert met struif", "struif" referring