Kipper
Soup
No
Count recipe
Full
Choice 3 pts per serving
Serves
6
450g
kipper fillets
2
x 400g cans chopped tomatoes
2
cloves garlic, crushed
2
tbsp tomato puree
150ml
skimmed milk
black
pepper
Jug
the kippers for 5 mins, drain, reserving the liquid.
Skin
and flake the fish into a food processor, add the tomatoes, garlic and
puree. Blend until smooth.
Pour
into a large pan with 450 ml of the reserved liquid and the skimmed milk.
Bring
to the boil and simmer for 5 mins.
Serve
hot with a swirl of natural yogurt.
