METHODPut the onion, garlic and Rooster potatoes into a large sauté pan.
Pour over the vegetable stock and simmer for about 8 mins until the potatoes are soft, but still have a slight bite.
Skin the smoked haddock, cut it into chunks and add them along with the creamed corn and half of the milk
Season with a little black pepper.
Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork).
Sprinkle over the chives and serve with chunky wholegrain bread.
A hearty traditional Scottish soup – a small bowl is all you need for a starter or light meal, a large bowl is a full meal in itself!
Serves: 2
Preparation: 10 mins
Cooking: 15 mins
2 Albert Bartlett Original Rooster Potatoes (scrubbed and sliced)
1 chopped onion
1 crushed clove of garlic
2 smoked haddock fillets (100g per person)
500ml vegetable stock
420g tin creamed corn
4 tbsp milk
Garnish: chopped chives