7%M smoked fish soup has a very delicate flavour and it makes a filling first course for an autumn or zointer meal. Serve the soup accompanied by bread or Croutons.
2 oz. butter
1 large onion, chopped
2 pints milk
1 lb. potatoes, peeled and finely chopped
6 Yarmouth bloaters, skinned, boned and cut into
1 teaspoon dried oregano
8 fl. oz. double cream
1 teaspoon white pepper
3 tablespoons whisky
3 tablespoons chopped fresh parsley
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasion-ally, for 5 to 7 minutes or until it is soft and translucent but not brown.
Add the milk and increase the heat to high. Bring to the boil. Reduce the heat to moderately low, add the potatoes and simmer for 25 minutes.
Add the bloaters and oregano and cook for a further 5 minutes or until the potatoes are tender and the fish is heated through.
Reduce the heat to low and stir in the cream, pepper and whisky. Simmer for 5 minutes. Taste the soup and add a little salt if necessary.
Remove the pan from the heat and pour the soup into a warmed soup tureen. Sprinkle over the parsley and serve at once.