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Apostolos Margaritis (talk | contribs) Etymology |
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This soup is a local speciality, from the town of [[Cullen, Moray|Cullen]] in [[Moray]], on the north-east coast of [[Scotland]]. The soup is often served as a starter at formal Scottish dinners. |
This soup is a local speciality, from the town of [[Cullen, Moray|Cullen]] in [[Moray]], on the north-east coast of [[Scotland]]. The soup is often served as a starter at formal Scottish dinners. |
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It has been described as "smokier and more assertive than American [[chowder]]" and heartier than classical French [[bisque]]" <ref>[http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/jan/05/how-to-cook-perfect-cullen-skink How to cook perfect cullen skink, Felicity Cloake in ''The Guardian'', Thursday 5 January 2012]</ref> |
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| ⚫ | The name is partly (and indirectly) derived from [[Scots Gaelic|Gaelic]]. The first element refers to the town of Cullen in Moray (a place name of Gaelic origin). The second element ''skink'' is a [[Scots language|Scots]] word for a shin, knuckle or hough of beef which has developed the secondary meaning of a soup, especially one made from these. The word ''skink'' is ultimately derived from [[Middle Dutch]] ''schenke'' "shin, hough",<ref>Robinson, M. (ed) ''The Concise Scots Dictionary'', Aberdeen University Press 1985</ref> also the root of the English word ''shank''. Others have hypothetized that it comes from the Middle High German word for a weak [[beer]] respectively [[liquor]] or [[essence]].<ref>[http://www.nytimes.com/1988/01/10/travel/fare-of-the-country-the-smoky-soup-of-scotland.html?pagewanted=all&src=pm The Smoky Soup Of Scotland, by ANN PRINGLE HARRIS, in NYTimes, January 10, 1988]</ref> |
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| ⚫ | The name is partly (and indirectly) derived from [[Scots Gaelic|Gaelic]]. The first element refers to the town of Cullen in Moray (a place name of Gaelic origin). The second element ''skink'' is a [[Scots language|Scots]] word for a shin, knuckle or hough of beef which has developed the secondary meaning of a soup, especially one made from these. The word ''skink'' is ultimately derived from [[Middle Dutch]] ''schenke'' "shin, hough",<ref>Robinson, M. (ed) ''The Concise Scots Dictionary'', Aberdeen University Press 1985</ref> also the root of the English word ''shank''. |
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==See also== |
==See also== |
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Revision as of 17:36, 5 January 2012
Cullen Skink is a thick Scottish soup made of smoked Finnan haddie, potatoes and onions. Lacking the traditional ingredient, any other undyed smoked haddock will suffice.
This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. It has been described as "smokier and more assertive than American chowder" and heartier than classical French bisque" [1] The name is partly (and indirectly) derived from Gaelic. The first element refers to the town of Cullen in Moray (a place name of Gaelic origin). The second element skink is a Scots word for a shin, knuckle or hough of beef which has developed the secondary meaning of a soup, especially one made from these. The word skink is ultimately derived from Middle Dutch schenke "shin, hough",[2] also the root of the English word shank. Others have hypothetized that it comes from the Middle High German word for a weak beer respectively liquor or essence.[3]
Cullen Skink appears in many traditional Scottish cookery books and appears on a large number of menus across Scotland.
See also
References
- ^ How to cook perfect cullen skink, Felicity Cloake in The Guardian, Thursday 5 January 2012
- ^ Robinson, M. (ed) The Concise Scots Dictionary, Aberdeen University Press 1985
- ^ The Smoky Soup Of Scotland, by ANN PRINGLE HARRIS, in NYTimes, January 10, 1988