Cock-A-Leekie Soup-A Recipe for Burns Night

Every year on January 25, Scots (and those who have plaid hearts), come together to celebrate the life and literary works of Scotland’s beloved poet, Robert Burns. Burns Night is a night for making merry. Though celebrations vary among its participants, generally it’s a night to gather with family and friends to eat traditional Scottish fare, to be entertained by all things Burns, and of course, to drink whisky! At more formal occasions, the evening commences with the joining of hands as everyone sings ‘Auld Lang Syne.’ Mr. C and I celebrate our own version of Burns Night, but to celebrate this event IN Scotland is one of my bucket list dreams.

The traditional fare on Burns Night is usually some sort of soup (such as cock-a-leekie), haggis, neeps, tatties, and something sweet (like cranachan or clootie dumpling). Today, I would like to share with you my recipe for cock-a-leekie soup. I know it sounds funny, but it’s just chicken soup with leeks. The addition of allspice really takes the taste up a notch. Enjoy it on Burns Night or any other occasion. It’s utterly delicious!

Read more

Cullen Skink Recipe

Hello, friends. Today’s recipe comes to you from the great state of Florida! No, not really. It comes from the village of Cullen in Moray, Scotland. I just had to go all the way to Florida to find the haddock.

I have wanted to make Cullen skink soup for a while. I searched for the required fish at every single local grocery store here in Virginia. None to be found, I was delighted when, while on vacation, I spotted frozen haddock at the Publix in Panama City Beach, Florida. I immediately bought two bags, packed them on ice, and took them back home with me in the car. Using packaged frozen fish is probably not quite as good as fresh, but hey, be grateful for what you have, right?

So I’m guessing by now that you have realized that Cullen skink soup is not made of skink.

Read more