| 1 | Melt the margarine in a large saucepan and saute the onion and potatoes for 3 to 4 minutes stirring constantly. |
| 2 | Add the vegetable or fish stock and bring to the boil. |
| 3 | Reduce the heat and simmer covered for 5 minutes. |
| 4 | Add the smoked haddock and sweetcorn to the saucepan and simmer gently for 5 minutes. |
| 5 | Pour in the milk and heat gently without boiling. |
| 6 | Season the soup with salt and pepper and then add the blended cornflour. |
| 7 | Heat, stirring until thickened and smooth. |
| 8 | Add the chopped parsley and serve one portion in a warmed soup dish. |
| 9 | To freeze the remaining soup cool quickly and transfer to three rigid containers. |
| 10 | Seal, label and freeze for up to one month. |
| 11 | Defrost and re-heat the soup gently to serve. |
| 12 | preparation 10 minutes cooking 20 minutes |
| 13 | makes 4 portions, 145 calories per serving. |
| 14 | selections per serving: bread 2 fat milk protein vegetable 10 optional calories. |
