Cullen Skink

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Ingredients

1. 10 g farm-fresh or clarified butter or olive oil
2. 1 onion, chopped
3. 2 cloves garlic, chopped
4. 2 leeks, washed, trimmed and chopped
5. 15 g white wine
6. 400 ml low-sodium fish stock
7. 200 ml farm-fresh or organic whole milk
8. 180 g smoked haddock fillet, chopped
9. 15 g chives, snipped, to garnish

Directions

1. Melt butter or heat oil in a medium saucepan. Add the onion and garlic and fry gently for 2 minutes over a medium heat.
2. Toss in the leeks and fry for another 3 minutes before pouring in a splash of wine and stirring well to mix the cooking juices.
3. Pour in the stock and milk, add the haddock and let the soup simmer gently for 4-5 minutes. Season to taste with salt and pepper.
4. Sprinkle with chives and serve with rustic crusty 100% wholemeal bread (30 g = 1 carb serving)

Serving size: 1-1½ cups

Exchanges per Serving: 1-1½ Carbs, 2-3 Protein, 1-1½ Fat

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