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1
Put the milk in a pan, add the bayleaf, Cut one of the onions in half, and stud with two cloves in each half.
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2
Put these in the milk and simmer for 5 minutes to infuse the flavour.
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3
Add the Arbroath Smokie to the milk and continue to simmer for a further 5 or 6 minutes until the fish can easily be de-boned and flaked.
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4
Whilst this is happening, peel the potatoes and dice finely, Chop the remaining onion finely.
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5
Drain the milk through a sieve, discarding the onion and the bayleaf.
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6
Flake the fish, having discarded the skin, and make sure there are no bones left in it.
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7
In a large pan, fry the chopped onion in the butter until it is soft, but not coloured.
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8
Add the potatoes, and the reserved milk, and boil until the potatoes are cooked (approximately 10 minutes).
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9
When these are cooked, whisk with a stick blender, or put into a blender, but you can leave the ingredients 'rough' rather than smooth.
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10
Now add the flaked fish, stir in the double cream and add salt and freshly ground pepper to taste.
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11
This can also be made with left over mashed potatoes if you have them, as they just serve to thicken the soup.
