2 onions 1 tsp salt
2oz butter ½ tsp pepper
2 pints milk 3 peeled potatoes
500-600gms smoked trout 1 clove garlic
½ cup of cream
Slice onions and potatoes thinly and toss in melted butter in a pan, cover with foil and cook over low heat for 10 minutes.
Remove foil, add salt, pepper, crushed garlic, and milk and simmer for 30 minutes. Remove from heat, puree soup, and put in smoked trout, flaked into pieces, then reheat.
Place 2 tbsp cream into the bottom of soup bowls, top with soup and stir once before serving.
Sales Manager: Graham CarterP: 07 8551833M: 021 02600437E:
W: www.fishingoutdoors.orgP.O. Box 10580, Te Rapa, Hamilton 3240