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.
