Make this traditional and delicious soup for Burns night!

Knob of butter
1 small onion, finely chopped
2 potatoes, cubed
250ml fish stock (or vegetable)
1 bay leaf
250g Abroath smokies
250ml milk
Freshly ground nutmeg
1 small bunch of chives, chopped

Melt the butter in a pan and add the onion, season with salt
Cook the onions for a few minutes on a gentle heat until starting to
soften
Add the potatoes and the stock and simmer for 10-15 minutes, until the potatoes are cooked through
Remove a a few cubes for decoration, keep them to one side
In another pan, poach the smokies with the bay leaf in the milk for 5-10 minutes until the fish just tender
Lift out the fish and remove the skin and bones an discard
Flake the fish, reserving a handful for decoration
Remove the bay leaf and also discard
Add the fish flakes and milk to the potatoes and cook for a few more minutes
Blend the soup, season with salt and pepper and pour into bowls
Serve topped with the potato cubes, fish flakes, chives and some freshly ground nutmeg