Smoked Trout and Potato Soup

Smoked Trout and Potato Soup

Serves 4

Core recipe

Points plan 3 pts per serving (original points)

1 small onion, finley chopped

200g potatot, peeled weight, roughly chopped

275g smoked trout fillet, broken into bite sized flakes.

1 tsp oil

1 tsp mixed dried herbs

575ml fish stock

freshly ground black pepper

425 ml skimmed milk

To garnish:

sprigs of dill

4 tbsp natural yogurt or low fat fromage frias

Heat oil and cook the onion and herbs for 4-5 mins, stirring occasionally.  Add the potato and cook a few more minutes.  Add the stock, season and bring to the boil.  Reduce heat, cover and simmer for 20 mins.  Reserve a few pieces of trout and add the rest to the pan with the milk.  Simmer 3 mins.  Process soup in a blender until smooth.

Return soup to pan, add reserved trout pieces and heat through.  Adjust seasoning and serve garnished with dill and a swirl of yogurt or fromage frais.