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This is based on a Scottish recipe known as Cullen Skink, which is a very traditional recipe and which my grandmother used to make when I was a little girl. It was also a huge favourite with my son and still is. It has a sweet flavour with a salty edge from the smoked fish. You can make it a little richer with some cream added at the end but it's also great without. It's a main course soup for me - excellent for lunch with crusty bread.
Units: US | Metric
Serving Size: 1 (437 g)
Servings Per Recipe: 6
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