Bit of butter
Serve with parsley and shredded ham hock
Soften the onions and leek in butter then added swede and potatoes and cooked for 2-3 minutes.
Added fish stock and milk.
Cook until the vegetables are nearly soft then add the arbroath smokie.
Cook until the vegetables until they are soft and the soup had reduced.
Add cream salt and pepper. Then finish with the saffron.
Serve in bowls topped with parsley and some shredded smoked ham hock.