| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Margarine. |
| 1 |
md |
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 |
tb |
Cornflour blended with a |
|
|
Little water. |
| 1 |
tb |
Chopped fresh parsley. |
INSTRUCTIONS
1. 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.
2. Add the smoked haddock and sweetcorn to the saucepan and simmer gently
for 5 minutes. Pour in the milk and heat gently without boiling.
3. 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.
4. 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
A Message from our Provider:
“Shock your mom – go to church”