Kate Dicey wrote:
> Opinicus wrote:
>
>>"Peggy" > wrote in message
...
>>
>>
>>>What's cullen skink?
>>
>>http://www.rampantscotland.com/recip...ipe_cullen.htm
>
>
> The potato doesn't have to be mashed: in some areas, you drop them in in
> lumps and let bits disintegrate in the soup, so it thickens it and you
> get the lumps too. My granny used to just squeeze them a bit as she
> dropped them in, so the lumps were all different sizes and shapes!
>
> In some areas, diced or grated neeps are also added. It's like most
> other peasant recipes: a basic idea with slight regional variations.
>
> A hotel I worked in on the Fife coast did a very local variation I
> havent seen elswhere, made with fresh partons. After completion, it was
> pureed.
>
Kate -
I managed to figure out "neeps," but what are partons?
Peg