Cullen Skink
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Cullen Skink is a thick Scottish soup made of smoked Finnan haddie, potatoes and onions. Lacking the traditional ingredient, any other undyed smoked haddock will suffice.
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. It has been described as "smokier and more assertive than American chowder" and heartier than classical French bisque" [1] The name is partly (and indirectly) derived from Gaelic. The first element refers to the town of Cullen in Moray (a place name of Gaelic origin). The second element skink is a Scots word for a shin, knuckle or hough of beef which has developed the secondary meaning of a soup, especially one made from these. The word skink is ultimately derived from Middle Dutch schenke "shin, hough",[2] also the root of the English word shank. Others have hypothetized that it comes from the Middle High German word for a weak beer respectively liquor or essence.[3]
Cullen Skink appears in many traditional Scottish cookery books and appears on a large number of menus across Scotland.
[edit] See also
[edit] References
- ^ How to cook perfect cullen skink, Felicity Cloake in The Guardian, Thursday 5 January 2012
- ^ Robinson, M. (ed) The Concise Scots Dictionary, Aberdeen University Press 1985
- ^ The Smoky Soup Of Scotland, by ANN PRINGLE HARRIS, in NYTimes, January 10, 1988
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