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ARBROATH SMOKIE SOUP WITH WHISKY

There is a story about Arbroath (a bit like actors not wanting to say MacBeth). Dougie, Cathie Jim and I have been trying to go to Arbroath for quite some time and it would appear that the trip is doomed. Everytime we schedule a visit someone has died. I know this is a bit extreme, and really is not a reflection on Arbroath itself, but coincidence has it that there has been a demise of a loved one or family member around the time of the scheduled visit. The aim was for all four of us to go, with dogs, walk along a windy beach and retreat to have an Arbroath Smokie supper – alas this has not yet happened. We are now at the stage of making jokes about “don’t say Arbroath”.

ARBROATH SMOKIE SOUP WITH WHISKYauchentoshan-single-malt-whiskies1

Ingredients1 oz butter
1/2 large onion finely chopped
1 garlic clove, crushed
2 rashers smoked back bacon, chopped
2 1/2 fl oz Whisky (an Auchentoshan Single Malt is the one to use)
6 fl oz double cream
1/2 Arbroath Smokie, skinned, boned and flaked into pieces

 

Serve with

chopped parsley
Rustic homemade bread

Heat butter in pan and gently fry the onion and garlic
Add the bacon and continue to fry until bacon starts to brown and become crispy
Pour Whisky in and bring to a simmer
Add cream and fish simmer for 3 – 4 minutes or until fish is warmed through and is ready to serve.

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