I originally posted this with the wrong name, so please ignore the bad review. It doesn't seem the reviewer tried making the soup and is posting based on mistaken name only.
This recipe is passed down from my grandmother to my mother to me and it is fantastic!
The challenge of making this soup is in keeping the yogurt from curdling. It needs to be stirred consistently while cooking.
When DH and I moved to his home village, the first person I made friends with was the wife of that smart guy who helped us tile the cellar. He invited us to his birthday party and I didn't do anything but talk to his wife and eat this soup - I just couldn't stop eating, it was so good! We met weekly since then, but it took years until I finally got the recipe. Great to make ahead for a party.
I borrowed this from The New England Soup Factory Cookbook. This is a thick, hearty, and filling soup for the winter and is easy to make. Feel free to substitute canned beans for the dried variety, but it's best to be ready for this a day in advance as the beans need to soak overnight.
We are currently in Kunanurra Western Australia where they grow great chickpeas. I found this recipe on a leaflet in a bag of chickpeas I just bought.
Prep time doesn't take the soaking of the chickpeas into account.
I found this recipe on Taste.com.au but I modified it a lot for our dinner tonight. The two of us greedy pigs ate it all, but more modest eaters could get 3 serves I reckon. The original recipe had more of the ingredients, but we are just two, so I am posting it for us to make again soon. We thought it was wonderful! It might look like a lot of ingredients, but I thought it was super easy to make. The nutritional data on my chicken stock said it was virtuallyt fat free as were the pad-thai noodles, but Food.com's data thinks differently!
This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!
My favourite soup on a hot summers day-I just love this. The prep time doesn't include chilling which I think takes about 6 hours. The canned Asian chicken stock I used to use is no longer available, so Aussies note I now use the boxed liquid stuff.
The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter.