Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Margarine. -chunks
1 md Onion finely chopped. 3 oz 90 g sweetcorn kernels.
4 oz 120 g potatoes peeled and 5 pt 300 ml skimmed milk.
-cubed Salt and pepper.
1 pt 600 ml vegetable or fish 1 tb Cornflour blended with a
-stock -little water.
5 oz 150 g skinned and boned 1 tb Chopped fresh parsley.
-smoked haddock cut into

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.

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