| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 2 |
t |
Margarine. |
| 1 |
|
Onion finely chopped. |
| 4 |
oz |
120 g potatoes peeled and |
|
|
Cubed |
| 1 |
pt |
600 ml vegetable or fish |
|
|
Stock |
| 5 |
oz |
150 g skinned and boned |
|
|
Smoked haddock cut into |
|
|
Chunks |
| 3 |
oz |
90 g sweetcorn kernels. |
| 5 |
pt |
300 ml skimmed milk. |
|
|
Salt and pepper. |
| 1 |
T |
Cornflour blended with a |
|
|
Little water. |
| 1 |
T |
Chopped fresh parsley. |
INSTRUCTIONS
Melt the margarine in a large saucepan and saute the onion and
potatoes for 3 to 4 minutes stirring constantly. Add the vegetable or
fish stock and bring to the boil. Reduce the heat and simmer covered
for 5 minutes. Add the smoked haddock and sweetcorn to the saucepan
and simmer gently for 5 minutes. Pour in the milk and heat gently
without boiling. Season the soup with salt and pepper and then add the
blended cornflour. Heat, stirring until thickened and smooth. Add the
chopped parsley and serve one portion in a warmed soup dish. To freeze
the remaining soup cool quickly and transfer to three rigid
containers. Seal, label and freeze for up to one month. Defrost and
re-heat the soup gently to serve. Preparation 10 minutes Cooking 20
minutes Makes 4 portions, 145 calories per serving. Selections per
serving: bread 2 fat milk protein vegetable 10 optional calories.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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