| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury4, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 12 |
oz |
Smoked cod fillet; skinned (350g) |
| 1 |
|
Medium-size onion; chopped |
| 1 |
pt |
Skimmed milk; (600ml) |
| 1 |
|
Bay leaf |
| 2 |
ts |
Cornflour; (2x5ml spoon) |
| 1/2 |
pt |
Water; (300ml) |
| 1 |
|
7 ounces can sweetcorn; (198g) |
| 1 |
tb |
Chopped parsley; (15 ml spoon) |
| 3 |
tb |
Dry sherry; (3×15 ml spoon) |
|
|
Pepper |
INSTRUCTIONS
1. Poach the fish and chopped onion in the milk for 15 minutes, with a bay
leaf for flavouring.
2. Break up the fish with a fork. Blend the cornflour with the water and
add this to the soup. Bring it to the boil and simmer until slightly
thickened.
3. Add the sweetcorn and parsley, and re-heat to just below boiling point.
Just before serving add the sherry and season to taste.
Converted by MC_Buster.
NOTES : This is a soup which can be a main meal. Serve it with warm, crusty
Granary bread. You can also use borlotti beans instead of sweetcorn, to
make it even more substantial.
Converted by MM_Buster v2.0l.
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